Ingredients:

  • 4 cups ripe Cherry or Roma Tomatoes (about 600g), diced
  • 1 small shallot, finely minced (30g)
  • 1/2 cup packed fresh Basil Leaves, chiffonade
  • 2 cloves garlic, finely minced
  • 1/4 cup Extra Virgin Olive Oil (for tomato topping)
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 loaf Crusty Baguette or Ciabatta (about 300g)
  • 2 tablespoons Extra Virgin Olive Oil (for brushing bread)
  • 1 whole peeled garlic clove (for rubbing toast)

Instructions:

  1. Prepare and Marinate the Tomatoes: Dice the tomatoes into small, even, 1/4-inch pieces. Transfer them to a medium mixing bowl. Season with salt and pepper, gently toss, and let sit for 5 minutes. Add the minced shallot, 2 cloves of minced garlic, and the basil chiffonade. Pour in the 1/4 cup EVOO and the red wine vinegar. Gently fold everything together. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to deepen and marry.
  2. Prepare and Toast the Bread: Preheat the oven to 200°C (400°F). Slice the baguette diagonally into 3/4-inch thick pieces (aim for 8–10 slices). Lay the bread slices on a baking sheet and lightly brush both sides with the remaining 2 tablespoons of EVOO. Bake for 5-8 minutes, or grill for 2-3 minutes per side, until the slices are golden brown and crisp.
  3. Garlic Rub and Assembly: Immediately after removing the bread from the heat, take the whole, peeled garlic clove and vigorously rub the cut side over the surface of each warm slice. Before assembly, use a slotted spoon to transfer the tomato topping, leaving the accumulated liquid behind. Spoon a generous helping of the drained tomato mixture onto each piece of garlicky toast. Garnish with a small drizzle of fresh EVOO and a small basil leaf, if desired. Serve immediately.