I cut the ciabatta into thin slices, drizzled them with olive oil and stuck them under the broiler to get them slightly crispy. When they came out, I rubbed them with a fresh garlic clove, topped them with grated Parmesan and cracked pepper; then put them back under the broiler to melt the cheese. 
They looked and smelled yummy, but they needed some color and flavor. So I topped them with some left over slices of cherry tomatoes and fresh cut basil from my basil plant (used in the pesto sauce).
They were very good - crispy, buttery, cheesy with a hint of flavor and spice from the pepper and basil and a cool bite from the tomatoes. Yum.
3 comments:
Great, now I'M hungry!
We always have some parmesan type cheese on hand. And soon tomatoes, garlic & basil from the the garden! Party in flash! You should plant a tomatoe plant in a planter!
I could plant, a tomato plant, in a planter and plant it next to my basil plant :) I would have a lovely plethora of plants in planters indeed.
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