Ingredients:

  • 1 pint (300g) cherry tomatoes, quartered
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 small clove garlic, minced fine
  • 1 baguette (250g), sliced into 1/2-inch rounds
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 cloves garlic, peeled and left whole

Instructions:

  1. Combine quartered cherry tomatoes with salt in a bowl and let them sit for 15 minutes to release excess moisture.
  2. Pour the tomatoes into a fine-mesh strainer to remove the excess liquid, then return them to the bowl and stir in the minced garlic, olive oil, balsamic vinegar, and black pepper.
  3. Gently fold in the sliced basil and let the mixture rest at room temperature for 30 minutes to allow flavors to meld.
  4. Arrange baguette rounds on a baking sheet and use a pastry brush to coat both sides lightly with olive oil.
  5. Broil on high for 2-4 minutes, watching closely until the edges are golden brown and the center is firm.
  6. Immediately upon removing the bread from the oven, rub the surface of each hot slice with one of the whole peeled garlic cloves.
  7. Spoon a generous amount of the tomato mixture onto each toasted slice and serve immediately.