- 1 lb. ripe Roma tomatoes
- 1/2 cup finely chopped basil leaves
- 1/2 cup grated Parmesan
- 1/4 cup Garlic Gold® Oil
- 1/2 cup Garlic Gold® Nuggets
- Salt and pepper to taste
- 1 loaf focaccia bread w/ rosemary
Slice, deseed and cut tomatoes into quarter-inch dice, placing in large plastic bowl. Add basil, Parmesan, Garlic Gold® Oil, and salt and pepper. Allow mixture to stand in refrigerator for 12 to 24 hours. Halve focaccia loaf, and broil or grill until golden brown on both sides. Brush each piece of bread with Garlic Gold® Oil. Divide the tomato mixture evenly among the bread slices. Top each panini with 1 Tbs. Garlic Gold® Nuggets. Garnish with basil sprig.
Serves 6 people.