A delicious appetizer all year long that's low in fat and high in lycopene.
8 ripe plum tomatoes, seeded and diced 2 tbsp finely minced garlic ½ cup coarsely chopped fresh basil ¼ cup finely chopped parsley 1 tbsp fresh lemon juice ½ tbsp Brennan's Extra Virgin Olive Oil 1 tsp finely minced fresh tarragon ¼ tsp crushed red pepper flakes 2 baguettes, cut into ½-inch-thick slices 6 cloves garlic, cut in half
In bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture. Serve.