Ingredients:

  • 4 medium (300g) Roma tomatoes, seeded and diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/4 cup (15g) fresh basil, chiffonade
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 loaf (250g) whole-grain baguette, sliced 1/2 inch thick
  • 1 clove (5g) garlic, peeled and halved
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Dice the tomatoes and place them in a colander over a bowl. Sprinkle with sea salt and let them sit for 10 minutes to remove excess liquid.
  2. In a mixing bowl, toss the drained tomatoes with the balsamic vinegar, olive oil, and fresh basil.
  3. Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet and lightly brush each with olive oil.
  4. Bake for 5–7 minutes, or until the edges are mahogany-colored and the center is firm.
  5. While the bread is still hot, rub the cut side of the garlic clove across the surface of each slice.
  6. Spoon a generous amount of the tomato mixture onto each toasted slice and serve immediately.