This bread is served in the recipe for Summer Scallops with Corn Soup.
Preheat the broiler. Place a rack in the top third of the oven. Slice the baguette into eight 1-inch-thick slices. (Freeze the remaining baguette for another day.) Brush each slice with some olive oil.
Spread the slices on a baking sheet and broil the bread until it is lightly brown on one side, 1 to 2 minutes (keep a close eye on it!). Remove from the oven and, using a fork, press the diced tomato onto the browned sides of the bread slices. Sprinkle each with a little sea salt.
If serving with Summer Scallops with Corn Soup, reserve the 1/4-inch tomato slices for when you assemble the dish.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event
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