6-7 ripe medium-sized tomatoes, or 2 baskets of cherry tomatoes, diced
2 cloves of garlic, minced
1/4 small red onion, finely chopped
1 tablespoon extra virgin olive oil, plus additional for baguettes
1 tablespoon balsamic vinegar
Olive oil spray (optional)
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
16 oz baguette or French bread
Instructions
Preheat your oven’s broiler.
In a bowl, combine the diced tomatoes, minced garlic, chopped red onion, balsamic vinegar, extra virgin olive oil, salt, freshly ground black pepper, and chopped basil. Set the mixture aside.
Slice the baguette or French bread into 1/2″ thick slices and arrange them on a tray or sheet pan. Lightly spray each slice with olive oil or brush with a pastry brush dipped in olive oil.
Place the tray under the broiler to toast the bread slices. Watch them closely to avoid burning.
In a bowl, combine the diced tomatoes, minced garlic, chopped red onion, balsamic vinegar, extra virgin olive oil, salt, freshly ground black pepper, and chopped basil. Set the mixture aside.
Once toasted, arrange the bread slices on a serving platter and top each slice with the tomato mixture. Serve immediately to prevent the bread from becoming soggy.
