My mom has been making these tasty treats ever since I can remember, and they disappear in a matter of minutes…every time.
This was my first time attempting this famous appetizer, and based on the time it took my friends to consume them at the Sun Valley Symphony, I’d say they were a success!
They’re a bit labor intensive, but they are worth every moment.
6 (as an appetizer)
- one French baguette
- one block gruyere cheese
- one bunch basil
- five to six campari tomatoes
- 2 T refrigerated butter
- ground black pepper
- Thinly slice the baguette. Even if you don’t end up using the entire thing, slice and freeze the leftovers. Grate the cheese. Rinse and thinly slice the basil. Rinse and slice the tomatoes as thinly as possible.
- Preheat the oven to 375 degrees. Put either tin foil or parchment paper on a large cookie sheet. Cover the cookie sheet with the slices of baguette.
- Using a butter knife, slice thin slivers of butter and place them on the baguette. Sprinkle a small pinch of cheese onto each piece of baguette.
- Bake the bread until the cheese has melted and the edges of the bread have barely started to brown, about 10 minutes. Increase the oven temperature to 425 degrees.
- Place a thin slice of tomato on each slice of bread. Top with another pinch of gruyere and a few slices of basil. Sprinkle fresh ground pepper on all pieces.
- Return to the oven for another ten minutes. Once the cheese starts to bubble and the bread turns a medium brown, they’re ready! Serve hot.