• Tomato
  • Bell Pepper (yellow)
  • Green Onion (or any Onion)
  • Jalapeño
  • Garlic
  • Basil
  • Oregano
  • Salt
  • Pepper
  • Olive Oil
  • French Baguette
  1. Finely chop all vegetables into tiny cubes. The smaller and more even you cut the veggies, the better the texture will be. Optionally, you can use a food processor, but be careful not to over process the veggies or you’ll end up with Purée!
  2. Add some very finely chopped fresh basil and oregano. You’re going based off the aromatics here, so add as much or as little as you’d like. If you don’t have fresh herbs, then you can opt for dried basil and oregano as well!
  3. Season with salt, pepper, and add Olive Oil until the entire mixture is moist and almost jam-like.
  4. Serve on top of a sliced and toasted baguette.

*Mariano set his oven to 425°F and toasted his bread for roughly 5 minutes. Each slice was brushed lightly with olive oil before cooking, and removed from the oven when lightly golden.

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