Ingredients:

  • 6 large Roma or Plum tomatoes, diced (approx. 500g)
  • 1/2 cup fresh basil leaves, chiffonade
  • 5 tbsp Extra Virgin Olive Oil, divided
  • 1 tbsp balsamic glaze
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 large Baguette or Sourdough loaf, sliced into 1/2-inch rounds (approx. 250g)
  • 2 large Garlic cloves, peeled and left whole

Instructions:

  1. The Moisture Purge: Dice your tomatoes and place them in a colander set over a bowl. Toss them with 1/2 teaspoon of sea salt and let them sit for 15 minutes to extract excess water.
  2. The Toasted Foundation: Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet and brush both sides with 3 tablespoons of extra virgin olive oil. Bake for 4–5 minutes per side until deep mahogany brown.
  3. The Garlic Infusion: Remove bread from oven and immediately rub the raw, peeled garlic cloves directly onto the hot, abrasive surface of each slice.
  4. Final Assembly: Combine the drained tomatoes with the remaining 2 tablespoons of olive oil, fresh basil, pepper, and balsamic glaze. Toss gently and spoon onto the toasted bread slices just before serving.