½ French baguette
¼ cup olive oil
1 clove raw garlic, cut in half
2 pounds assorted heirloom tomatoes (preferably a mix of colors), diced
2 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
2 tablespoons fresh basil leaves, chiffonade cut
Balsamic vinegar for drizzling
- Cut the baguette in half length-wise and brush generously with olive oil. Place cut side down on a hot grill. Cook until marked and lightly toasted. As soon as the bread comes off the grill, rub with the cut side of the raw garlic.
- Combine tomatoes, garlic, 2 tablespoons oil, and salt & pepper to taste. Spoon tomato mixture over toasted bread.
- Add basil and drizzle over the top with balsamic vinegar.