Ingredients

The following ingredients have 6 Servings
  • 4 cups day-old baguette, torn into bite-size pieces
  • 4 cups cherry or grape tomatoes, any variety
  • 5 tablespoons Bertolli olive oil, divided
  • Salt and pepper, to taste
  • 2-3 cloves garlic, minced
  • 1 cup pitted Kalamata olives
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 2-3 tablespoons grated Parmesan cheese

Instruction

  • Preheat oven to 400 degrees. Line two large, rimmed baking sheets with parchment paper. Add torn baguette to one baking sheet and toss with 2 tablespoons of olive oil. Season with salt and pepper. Bake for 10-12 minutes, or until bread is crusty and golden brown. Remove from oven and set aside.
  • Meanwhile, add tomatoes to the second baking sheet and toss with one tablespoon of olive oil, the minced garlic, and salt and pepper. Roast for 10-12 minutes or until tomato skins just begin to split. Remove from oven and add tomatoes to the pan of toasted bread.
  • Add olives to pan with bread and tomatoes. Drizzle with remaining 2 tablespoons olive oil and 2 tablespoons of balsamic vinegar and toss gently to combine. Add fresh basil and grated Parmesan and toss again. Taste and re-season with salt and pepper, if desired.
  • Add salad to a large serving bowl and top with additional basil and grated Parmesan, if desired. Let stand at least 10 minutes before serving.