Ingredients:

  • 1 head (approx. 2 oz / 60g) garlic
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 2 cups (300g) cherry tomatoes, quartered
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) balsamic glaze or high-quality balsamic vinegar
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 loaf (1 lb / 450g) French baguette or Italian bread
  • 3 tbsp (45ml) extra virgin olive oil

Instructions:

  1. Cut the top 1/4 inch off the head of garlic to expose the cloves. Place on foil, drizzle with 1 tbsp olive oil, and sprinkle with salt. Wrap tightly in foil and roast at 400°F (200°C) for 30 minutes until golden and soft. Squeeze cloves out and mash into a smooth paste.
  2. In a medium bowl, toss quartered cherry tomatoes with 2 tbsp olive oil and balsamic glaze. Gently fold in fresh basil chiffonade, salt, and pepper. Let the mixture sit for 10 minutes to meld flavors.
  3. Cut the baguette into 1/2-inch thick diagonal slices. Brush each side with olive oil. Place on a sheet pan and broil for 1-2 minutes per side until the edges are charred and the center is deep golden brown.
  4. Spread a thin layer of the roasted garlic paste onto each warm toast. Spoon a generous amount of the tomato basil mixture onto the garlic layer and finish with a final drop of balsamic.