In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let rest for 30 minutes, stirring now and then.
Heat a grill or grill pan to medium high. Spread out the bread on a baking sheet and brush with olive oil. Transfer to the grill and toast the bread until golden all over, 2 to 3 minutes per side. Arrange on a platter.
Cover the warm grilled bread slices with a generous layer of the strawberry-tomato salad. Serve immediately.
Photograph by Ryan Dausch
Reprinted from In My Kitchen. Copyright © 2012 by Ted Allen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC
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