Ingredients
1 loaf Italian ciabatta or baguette, sliced into ½-inch rounds
4-5 ripe Roma tomatoes, seeded and diced
½ cup fresh basil leaves, thinly sliced
2 cloves garlic (1 minced for tomatoes, 1 whole for rubbing bread)
3 tbsp Extra-virgin olive oil (plus more for drizzling)
1 tbsp Balsamic vinegar (optional)
½ tsp Sea salt
¼ tsp Freshly ground black pepper
Instructions
1. Prep Tomatoes: Combine diced tomatoes, minced garlic, basil, 2 tbsp olive oil, balsamic vinegar, salt, and pepper in a bowl. Let sit for 15-30 minutes to meld.
2. Toast Bread: Brush bread slices with olive oil. Grill or toast in the oven at 400°F (200°C) until golden brown and crispy.
3. Rub: While bread is warm, rub the cut side of each slice with the raw garlic clove for an aromatic punch.
4. Assemble: Spoon the tomato mixture generously onto each toasted bread slice.
5. Serve: Drizzle with a little extra olive oil and serve immediately.
Notes
Pro-Tips:
• Seed your tomatoes before dicing to prevent the bread from becoming soggy.
• Use a high-quality extra-virgin olive oil, as it is a primary flavor in the topping.
• Rubbing the toasted bread with a raw garlic clove adds a depth of flavor that minced garlic cannot replicate.
Variations:
• Creamy: Add a layer of fresh mozzarella pearls or ricotta cheese to the bread before adding tomatoes.
• Balsamic Reduction: Drizzle with a thick balsamic glaze instead of using vinegar in the mixture.
• Spicy: Add a pinch of red pepper flakes to the tomato mixture for a gentle heat.
- Prep Time: 15
- Cook Time: 5
- Category: Appetizer
- Method: Toast
- Cuisine: Italian
- Diet: Vegan