Ingredients:

  • 1 lb / 450g Ripe Tomatoes (Vine-ripened or Roma work best), finely diced
  • 1 small clove Garlic, minced very finely
  • ¼ cup / 6g Fresh Basil, packed and finely sliced (chiffonade)
  • 2 Tbsp / 30ml Extra Virgin Olive Oil (for topping)
  • 1 tsp / 5ml Balsamic Vinegar (optional)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 1 large Baguette or half a loaf of rustic Sourdough, sliced into 1-inch (2.5 cm) thick diagonal pieces (about 12 slices)
  • 2 Tbsp / 30ml Extra Virgin Olive Oil (for brushing bread)
  • 1 whole large clove Garlic (for rubbing the toast)

Instructions:

  1. Combine the diced tomatoes, minced garlic, finely sliced basil, 2 Tbsp olive oil, and balsamic vinegar (if using) in the medium mixing bowl.
  2. Sprinkle generously with salt and pepper. Gently toss to combine all ingredients. Cover loosely and let the mixture rest at room temperature for at least 15 minutes. This resting time (maceration) is crucial for flavor.
  3. Preheat the oven to 375°F (190°C) or set your overhead grill/broiler to medium-high.
  4. Place the sliced bread on a baking sheet. Using a pastry brush, lightly brush both sides of the bread slices with the reserved 2 Tbsp of olive oil.
  5. Toast: Bake for 5–7 minutes, or grill/broil for 2–3 minutes per side, watching carefully, until the edges are golden brown and crisp.
  6. Garlic Infusion: Immediately upon removing the hot toast, peel the whole reserved clove of garlic and gently rub the flat end of the raw garlic over the surface of each slice of bread. The heat of the bread activates the garlic.
  7. Assemble: Using a slotted spoon (to avoid excess liquid), generously spoon the tomato and basil topping onto each warm slice of garlic toast.
  8. Serve immediately while the toast is still warm and crisp, finishing with a final, light drizzle of high-quality olive oil and a few small flakes of sea salt, if desired.