Tusca Bread and Tomato Salad

• 7 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, peeled and coarsely chopped
• 1 (12 inch) baguette
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt or 2 teaspoons sea salt
• 14 teaspoon fresh coarse ground black pepper
• 8 tomatoes (3 lbs)
• 12 cup fresh basil leaf, torn
• mesclun (optional)
• balsamic vinaigrette (optional)
• fruit (optional)
• cheese (optional)

1. Preheat oven to 350F
2. In a small pan over medium heat, combine 2 tablespoons olive oil, butter and garlic.
3. Stir about 2 minutes or until butter is melted.
4. Cut baguette into 1/2 inch cubes.
5. Put in a 10 x 15 inch baking pan and drizzle oil-butter mixture over bread and mix well.
6. Bake until golden, 10 to 15 minutes.
7. Remove from oven and let cool in pan.
8. Mix remaining olive oil, vinegar salt and pepper in a bowl, then stir in tomatoes and bread cubes.
9. (If the tomatoes are large, chop them before stirring in.)
10. Serve at room temperature.
11. I think it would be great on a bed of mesclun tossed lightly with a light vinaigrette.

extra virgin olive oil, butter, garlic, baguette, balsamic vinegar, kosher salt, fresh coarse ground black pepper, tomatoes, fresh basil leaf, balsamic vinaigrette, fruit, cheese

Taken from www.food.com/recipe/tusca-bread-and-tomato-salad-177635 (may not work)