Ontario Cherry Tomato Salad with Garlic toasts

Prep Time:




  • 1 clove garlic, coarsely chopped
  • 1 jalapeno pepper, seeded, coarsely chopped
  • 1 cup (250 mL) basil leaves, loosely packed
  • 2 Tablespoons (30 mL) balsamic vinegar
  • 1/4 cup (60 mL) olive oil
  • 1 teaspoon (5 mL) salt
  • 1/4 teaspoon (1.25 mL) freshly ground pepper
  • 1 container (200 g) mini bocconcini cheese
  • 2 pints ripe cherry or grape tomatoes or a combination of yellow pear and red cherry tomatoes

Garlic Toasts

  • 1 baguette, sliced into approx 24 thin slices
  • 2 Tablespoons (30 mL) soft butter
  • 1 large clove garlic, minced
  • 2 Tablespoons (30 mL) parmesan cheese


  1. In the bowl of a food processor make the dressing by combining the garlic, jalapeno pepper, basil, vinegar, olive oil, salt, and pepper. Process until smooth.
  2. Drain and rinse the bocconcini. Place in a small bowl, and pour the dressing over the cheese, stirring gently to make sure it is well coated. This can be done up to 8 hours in advance of serving. Up to one hour before serving, stir in the cherry tomatoes, and taste for seasoning. Add salt and pepper if needed.
  3. To make the toasts, combine the butter with the garlic and Parmesan cheese. Spread each piece of baguette with garlic butter. Just before serving, place the toasts under a hot broiler and broil until golden brown. Place hot toasts around edge of salad. Serve.