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No Cook Serves 4


12 pieces crusty Italian bread, sliced 1" thick

⅓-½ cup extra-virgin olive oil

2 large, ripe tomatoes, peeled, seeded and diced

2 Tbs fresh oregano, chopped

24-36 fresh basil leaves, torn into small pieces

12 garlic cloves, peeled and cut in half lengthwise

Salt and freshly ground black pepper, to taste


Toast bread slices over a grill or in a very hot (425°) oven until lightly browned on both sides.

Remove from heat and brush lavishly with olive oil.

Arrange the toasted bread on a large platter.

In a small serving bowl, combine tomatoes, oregano and basil leaves.

Place garlic cloves in a separate serving bowl.

Rub each slice of bread with a cut garlic clove, then top bread with some of the tomato-herb mixture, and sprinkle with salt and pepper.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.


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