Ingredients:

  • 4 large Roma tomatoes (approx. 1.5 lbs / 680g), seeded and finely diced
  • 1/4 cup (10g) fresh basil leaves, chiffonade or hand-torn
  • 2 tbsp (30ml) extra-virgin olive oil for topping
  • 1 tsp (5ml) balsamic vinegar
  • 2 cloves (6g) garlic, minced finely
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly ground black pepper
  • 1 loaf (approx. 12 oz / 340g) baguette or sourdough, sliced into 1/2 inch rounds
  • 2 tbsp (30ml) extra-virgin olive oil for brushing
  • 1 large clove (3g) garlic, peeled

Instructions:

  1. Seed the Roma tomatoes and dice them into small, uniform cubes.
  2. In a mixing bowl, combine the diced tomatoes, minced garlic, torn basil, 2 tablespoons of olive oil, and balsamic vinegar.
  3. Fold in the salt and pepper.
  4. Let the tomato mixture sit at room temperature for 30 minutes to allow the salt to draw out the juices.
  5. Preheat your oven to 400°F (200°C).
  6. Place bread slices on a baking sheet and lightly brush both sides with the remaining 2 tablespoons of olive oil.
  7. Bake for 5–8 minutes, flipping halfway through, until the edges are mahogany-colored and the center is golden and crisp.
  8. While the bread is still piping hot, rub the raw, peeled garlic clove across the surface of each slice.
  9. Use a slotted spoon to heap a generous amount of the tomato mixture onto each toasted slice.
  10. Drizzle any remaining marinating juices from the bowl over the top.