Ingredients:

  • 1 baguette (slightly stale is ideal, about 12-14 inches long)
  • 2 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil (60ml)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 1.5 pounds ripe Roma tomatoes, diced (680g)
  • 1/4 cup fresh basil leaves, finely chopped
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 small clove garlic, minced
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Instructions:

  1. Gently combine the diced tomatoes, basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper in a mixing bowl. Stir well and set aside to macerate for at least 10 minutes.
  2. Preheat your oven to 350°F (175°C). This will help crisp up the bread, but you can also toast it under a broiler (grill) or in a pan for faster results.
  3. Cut the baguette diagonally into slices about 1/2 inch thick.
  4. Oven Method: Arrange the baguette slices on a baking sheet. Bake for 5-7 minutes, or until lightly golden and crunchy. Broiler (Grill) Method: Broil for 1-2 minutes per side, watching carefully to prevent burning. Pan Method: Heat a drizzle of olive oil in a large skillet. Toast the bread slices on both sides until golden brown and crispy.
  5. Immediately after toasting, while the bread is still warm, rub each slice vigorously with the peeled garlic cloves.
  6. Drizzle each toasted slice generously with extra virgin olive oil.
  7. Spoon the tomato mixture evenly onto the toasted bread slices. Serve immediately for the best crunch.