Ingredients:

  • 6 ripe Roma tomatoes (680 g), seeded and finely diced
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 2 cloves garlic (6 g), minced
  • 1/4 cup fresh basil leaves (15 g), thinly sliced
  • 1/2 tsp sea salt (3 g)
  • 1/4 tsp freshly ground black pepper (1 g)
  • 1 baguette (340 g), sliced into 1/2-inch rounds
  • 3 tbsp olive oil (42 g)
  • 1 whole garlic clove (3 g), peeled

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the Roma tomatoes in half, scoop out the watery seeds and pulp, and finely dice the remaining firm flesh into small, even cubes.
  3. In a medium mixing bowl, toss the diced tomatoes with the minced garlic, sliced basil, sea salt, and black pepper.
  4. Drizzle in 1/4 cup of extra-virgin olive oil, stir gently, and let the mixture sit at room temperature for 15 to 30 minutes to allow the flavors to meld.
  5. Arrange the baguette rounds on a baking sheet and lightly brush both sides of each slice with 3 tbsp of olive oil.
  6. Bake for 5 to 8 minutes, or until the edges are golden brown and the centers are lightly toasted.
  7. While the bread is still hot from the oven, rub the peeled whole garlic clove gently across the top surface of each toast.
  8. Using a slotted spoon to remove excess juice, pile a generous tablespoon of the tomato mixture onto each slice and serve immediately.