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This Roman specialty reverses the customary roles of salad ingredients, the usually modest crouton becomes the leading player, while the vegetables and other toppings are the supporting cast.
This recipe serves 4
Toast the bread slices in a toaster until the outsides are crunchy but the insides are still soft.
Cut the garlic cloves in half lengthwise. Using a half clove for each bread slice, evenly and thoroughly rub one side of the toast with the cut side of the garlic.
Cut tomato into 6 to 8 wedges and divide the wedges evenly among the bread slices, arranging them on the garlic rubbed sides.
Sprinkle each toast with salt and pepper to taste and then drizzle with 1 tablespoon of the oil.
Finally, garnish each toast with a basil leaf and serve.
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