Ingredients:

  • 1 large French Baguette (approx. 300g)
  • 60ml Extra Virgin Olive Oil
  • 1 large garlic clove, peeled and halved
  • 500g Roma tomatoes, deseeded and finely diced
  • 5g sea salt
  • 15g fresh basil leaves, chiffonade
  • 15ml aged balsamic vinegar
  • 30ml balsamic glaze
  • 1g freshly cracked black pepper
  • 50g shaved Parmesan cheese

Instructions:

  1. Slice the 300g French Baguette into 1/2 inch thick rounds. Press your heart shaped cutter firmly into the center of each slice, wiggling slightly to cut through the bottom crust.
  2. Heat 30ml of the olive oil in a skillet over medium heat. Place the bread hearts in the pan and cook for 3 minutes per side until they are golden brown and sound hollow when tapped.
  3. While the bread is still hot, take your halved garlic clove and rub the cut side vigorously across the surface of each heart to infuse with aromatic oils.
  4. Toss diced tomatoes with sea salt in a fine-mesh strainer over a bowl. Let sit for 10 minutes to drain excess moisture, then transfer tomatoes to a clean bowl.
  5. Mix the drained tomatoes with fresh basil and aged balsamic vinegar. Season with black pepper.
  6. Spoon the tomato mixture onto the toasted hearts. Top with shaved Parmesan and a drizzle of thick balsamic glaze before serving.