Ingredients:

  • 1 lb ripe tomatoes, cored and diced (450 g) — Roma/plum or vine-ripened tomatoes
  • 1/4 cup extra-virgin olive oil (60 ml), divided (reserve a little for brushing bread)
  • 2–3 garlic cloves, 1 minced for the tomato mix and 1 whole clove for rubbing bread
  • 1/4 cup fresh basil leaves, thinly sliced (chiffonade) (about 10–15 g)
  • 1/2 small red onion, finely diced (optional) (about 40 g)
  • 1 tbsp balsamic vinegar or red wine vinegar (15 ml) — optional but recommended
  • Kosher salt, 1 tsp (5 g) or to taste
  • Freshly ground black pepper, 1/2 tsp (about 1 g) or to taste
  • 1 crusty baguette or country loaf, about 12 oz (350 g), sliced on the bias into 12–16 slices
  • 2–3 tbsp extra-virgin olive oil (30–45 ml) for brushing/toasting
  • Optional: Fresh mozzarella or burrata, torn (100–150 g)
  • Optional: Balsamic glaze for drizzling
  • Optional: Flaky sea salt for finishing

Instructions:

  1. Prepare the tomatoes: Core and dice tomatoes. If very juicy, scoop out excess seeds/juice into a small bowl (reserve or discard).
  2. Combine diced tomatoes, minced garlic, 3 tbsp (45 ml) olive oil, balsamic or red wine vinegar (if using), finely diced red onion (if using), salt and pepper in a large bowl. Stir in basil, taste and adjust seasoning.
  3. Let the tomato mixture sit (macerate) at room temperature for 10–15 minutes so flavors marry. The mixture should be juicy but not soupy.
  4. Toast the bread: Preheat oven to 425°F (220°C) or heat a grill pan to medium-high. Lightly brush both sides of bread slices with remaining olive oil.
  5. Arrange slices on a baking sheet in a single layer; bake 6–8 minutes, flipping once, until both sides are golden and edges are crisp. Or grill 1–2 minutes per side on a hot pan.
  6. Rub with garlic: While bread is warm, rub the cut side of the whole garlic clove across each slice to impart a subtle garlic aroma; adjust intensity by number of swipes.
  7. Assemble just before serving: Spoon tomato mixture generously onto each toasted slice. If using mozzarella or burrata, place cheese on the bread first or top afterwards. Finish with a drizzle of extra-virgin olive oil or balsamic glaze and torn basil leaves or flaky sea salt.
  8. Serve immediately: Arrange on a platter and serve while bread is still crisp. If holding, keep tomato mix at room temperature and toast bread just before serving to avoid sogginess.