Garden-Fresh Pairing for Rosé Day

Ingredients

• 4 ripe tomatoes (use a mix of varieties if you have them) 
• 2 cloves of garlic, minced 
• 1/2 red onion, finely chopped 
• 1 handful of fresh basil leaves, chopped 
• 2 tablespoons of extra-virgin olive oil 
• Salt, to taste 
• Freshly ground black pepper, to taste 
• 1 tablespoon of balsamic vinegar 
• 1 loaf of ciabatta or baguette 
• Extra-virgin olive oil for drizzling 

Directions

1. Start by preparing the tomatoes. Chop the tomatoes into small pieces, removing the seeds if you prefer. Place them in a large bowl. 
2. Add the finely chopped red onion, minced garlic, and chopped basil to the tomatoes. 
3. Drizzle over the olive oil, then add salt and freshly ground black pepper to taste. 
4. Add the balsamic vinegar and stir everything together until well mixed. Leave the mixture to marinate for about 10-15 minutes to allow the flavors to meld together. 
5. In the meantime, preheat your oven to 200°C (400°F). Slice the bread into 1-inch-thick slices and place on a baking tray. 
6. Drizzle the slices of bread with olive oil and toast in the oven until golden brown, around 5-10 minutes. Once toasted, you can optionally rub a clove of garlic on the bread for extra flavor. 
7. Once the bread is ready, top each slice generously with the tomato mixture. 
8. Serve immediately and enjoy with your glass of Etude Carneros Rosé!