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  • 1 baguette loaf, sliced
  • 8 Roma tomatoes, diced
  • 3 garlic cloves, finely chopped
  • 3 tablespoons fresh basil leaves, chopped
  • 2 tablespoons Roasted Chili Infused Olive Oil
  • 1/4 cup shredded parmesan cheese
  • 1 lemon
  • salt
  • pepper


Drizzle some Moresca extra virgin olive oil over sliced baguettes and toast at 400° until light brown.

In a bowl, combine tomatoes, garlic, basil leaves, Moresca and Roasted Chili Olive Oil, juice from 1 juicy lemon, 1/4 teaspoon each of salt and pepper. Fold gently with a spatula. Adjust salt and pepper if needed.

Place over toasted baguettes and top with parmesan cheese.

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Recipe by: Mary Rose Gohon

Serves 8