Tuscan Bread & Tomato Salad (Panzanella)

• 7 tablespoons extra-virgin olive oil $
• 2 tablespoons butter $
• 2 cloves garlic, peeled and coarsely chopped
• 1 12-inch length of baguette
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher or sea salt
• 1/4 teaspoon coarsely ground black pepper
• 8 very ripe assorted tomatoes (3 lb.), large ones chopped $
• 1/2 cup basil leaves, torn into pieces or cut into ribbons

1. 1. Preheat oven to 350u0b0. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.
2. 2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.
3. 3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

extravirgin olive oil , butter , garlic, baguette, balsamic vinegar, kosher, ground black pepper, tomatoes, basil

Taken from www.epicurious.com/recipes/member/views/tuscan-bread-tomato-salad-panzanella-50184760 (may not work)