¼ cup extra virgin olive oil
3 cloves garlic, minced PLUS one whole clove of garlic
4 vine tomatoes, seeds removed and diced
Salt to taste
8 basil leaves, chiffonade
Balsamic glaze (optional)
Add the olive oil and garlic in a small pot on a simmer. Heat for 3 ½ minutes and turn off the heat. Remove the pot from the stove after 5 minutes to allow the garlic oil to cool.
Add diced tomatoes and the cooled garlic oil in a small bowl, toss to coat.
Rub a raw garlic clove across each slice of toasted bread (this is just to give the toasted bread a slight garlic flavor). Top with the tomato mixture. Finish with basil and balsamic glaze.
2 Tbsps EVOO (extra virgin olive oil)
Preheat the oven to 400 degrees Fahrenheit.
Slice the baguette into medallions or on a bias (angle) approximately ¾ inch thick (you yield larger but fewer slices with a bias cut). Place on a baking sheet pan.
Brush the tops of the bread slices with EVOO. Bake for 16 minutes or until they are lightly golden brown.
Remove from oven. Immediately sprinkle with salt while the bread is hot.
Note: I tried making this bread in my toaster oven at the same temperature as a traditional oven. The edges burned before the tops turned golden brown. If using a toaster oven, I recommend turning the heat down to 350 or even 325 to prevent this from happening.