Ingredients:

  • 2 lbs (900g) ripe Roma tomatoes, diced
  • 4 cloves garlic, minced
  • ½ cup (120ml) fresh basil leaves, thinly sliced (chiffonade)
  • ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon (5g) sea salt, or to taste
  • ½ teaspoon (2.5g) freshly ground black pepper, or to taste
  • 1 baguette, sliced into ½-inch thick rounds (about 1 inch or 2.5cm)
  • 1 clove garlic, peeled

Instructions:

  1. Combine diced tomatoes, minced garlic, sliced basil, olive oil, balsamic vinegar, salt, and pepper in a large mixing bowl. Mix well.
  2. Toast the baguette slices in a toaster, grill pan, or oven until golden brown and crispy.
  3. While the bread is still warm, rub one side of each slice with the peeled garlic clove.
  4. Spoon the tomato mixture generously onto each toasted bread slice.
  5. Drizzle with extra virgin olive oil and serve immediately.