Ingredients
1 pound Roma tomatoes, chopped
6 fresh basil leaves, finely slivered
1 1/2 teaspoons minced garlic
4 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1 1/2 teaspoons finely ground pepper
1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
1 French baguette
Directions
Combine the tomatoes, basil, minced garlic, 2 tablespoons olive oil, vinegar, kosher salt and pepper in a bowl and mix well. Let stand at room temperature for 1 hour or longer.
Mix remaining 2 tablespoons olive oil with granulated garlic in a small bowl. Slice the baguette diagonally 1/2-inch thick. Brush the slices with the olive oil mixture. Grill or broil until lightly toasted. Top with the tomato mixture to serve. Makes 20.
Photo by Thomas Wells