Ingredients:

  • 680g Roma tomatoes, diced
  • 15g fresh basil leaves, chiffonade
  • 45ml extra virgin olive oil
  • 15ml balsamic glaze
  • 5g flaky sea salt
  • 1 large baguette, sliced into 3/4-inch rounds
  • 3 large garlic cloves, peeled and left whole
  • 30ml extra virgin olive oil for brushing

Instructions:

  1. Dice the Roma tomatoes into 1/2-inch cubes and place them in a large colander set over a bowl.
  2. Sprinkle the tomatoes with 5g of sea salt and toss gently. Let them sit for 10 minutes to drain excess moisture, then discard the collected liquid.
  3. Preheat your oven to 400°F (200°C). Slice the baguette into 3/4-inch thick rounds.
  4. Place the bread slices on a baking sheet and brush both sides with 30ml of extra virgin olive oil until the crumb looks slightly translucent from the oil.
  5. Toast in the oven for 5 minutes. You are looking for the edges to be golden and starting to char slightly.
  6. Remove the bread and rub with garlic. Immediately rub the surface of each warm slice with the whole garlic cloves. The heat is what melts the garlic into the bread; don't wait for it to cool.
  7. In a separate mixing bowl, toss the fresh basil with 45ml of olive oil first to coat the leaves and prevent oxidation.
  8. Add the drained tomatoes, balsamic glaze, and toss gently to combine.
  9. Spoon the tomato mixture onto the garlic-rubbed toast and serve immediately to maintain the bread's crisp texture.