Ingredients:

  • 1 large French baguette, sliced into 1/2-inch rounds
  • 1/3 cup high-quality Extra Virgin Olive Oil
  • 2 large cloves of garlic, peeled and halved
  • 1.5 lbs Roma tomatoes, seeded and finely diced
  • 1/2 cup fresh basil leaves, chiffonade
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp balsamic glaze
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place diced tomatoes in a colander over a bowl and sprinkle with a pinch of salt. Let sit for 5-10 minutes to drain excess moisture.
  2. Preheat broiler to high. Slice the baguette into 1/2-inch thick rounds on a bias and brush both sides generously with olive oil.
  3. Arrange bread on a baking sheet and broil for 1-2 minutes per side until the edges are dark mahogany and the surface is crisp.
  4. While bread is warm, rub the cut side of the halved garlic cloves directly onto one side of each toasted slice.
  5. In a mixing bowl, combine the drained tomatoes, basil, 2 tablespoons of olive oil, balsamic glaze, and black pepper. Toss gently.
  6. Spoon the tomato mixture onto the garlic-rubbed side of the toasts and finish with a sprinkle of flaky sea salt.