Ingredients:

  • 1 large loaf of Sourdough or French Bread (sliced 1.25 cm thick)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large clove Garlic, peeled and left whole
  • 1/2 tsp Flaky Sea Salt
  • 6 medium Roma Tomatoes (approx. 500g), seeded and finely diced
  • 1/2 cup Fresh Basil (approx. 15g), chiffonade
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Kosher Salt
  • 2 tbsp Balsamic Glaze
  • 1/4 cup Microgreens

Instructions:

  1. Preheat your oven to 200°C (400°F). Lay bread slices flat and use a 2-3 inch metal heart cutter to punch out shapes from the sourdough slices.
  2. Brush both sides of each bread heart lightly with extra virgin olive oil and arrange them on a large baking sheet.
  3. Place finely diced tomatoes in a fine-mesh strainer set over a bowl. Toss with 1/2 tsp Kosher salt and let sit for 10 minutes to drain excess moisture.
  4. Bake the bread hearts for 8 minutes or until golden and shattering-crisp.
  5. Remove bread from oven and immediately rub the raw garlic clove across the surface of each warm toast to infuse aromatics.
  6. In a small bowl, combine the strained tomato pulp with fresh basil and cracked black pepper.
  7. Top each heart with a spoonful of the tomato mixture, drizzle with balsamic glaze, sprinkle with flaky sea salt, and garnish with microgreens if desired.