For the topping:
4–5 ripe Roma tomatoes (or about 2 cups), finely diced
1 clove garlic, minced
10–12 fresh basil leaves, chopped
1½ tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar (optional, for depth)
Salt & freshly ground black pepper, to taste
For the bread:
1 small baguette or rustic Italian bread (about 8 slices)
1–2 tablespoons olive oil (for brushing)
1 peeled garlic clove (for rubbing, optional)
Steps
Make the topping:
In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, and balsamic vinegar if using.
Season with salt and pepper to taste.
Let it sit for 10–15 minutes to allow flavors to meld.
Toast the bread:
Preheat oven to 400°F (or use a grill pan).
Slice the baguette into ½-inch thick pieces.
Brush both sides lightly with olive oil.
Toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp.
Optional: Rub each toast with the peeled garlic clove for an extra hit of flavor.
Assemble:
Spoon the tomato mixture generously onto each slice just before serving.
Optionally drizzle a little more olive oil or a tiny splash of balsamic on t