Ingredients
Scale
- 1 pint, 10 oz, cherry tomatoes, quartered
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon red wine vinegar
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ French baguette, sliced into 8-10 pieces
- 1 peeled garlic clove
Instructions
- Add 1 pint of quartered cherry tomatoes and ½ teaspoon kosher salt to a bowl. Let sit for 10-15 minutes to draw out excess moisture, then gently drain off any liquid.
- Stir in 1 tablespoon extra virgin olive oil, ½ teaspoon red wine vinegar, ½ teaspoon lemon zest, ¼ teaspoon black pepper, and 2 tablespoons thinly sliced fresh basil until everything is evenly coated.
- Slice ½ a French baguette into 8-10 slices. Brush both sides of each slice with 1 tablespoon of olive oil and toast or grill for 2-3 minutes per side until golden brown and crisp.
- While the bread is still warm, rub one side of each slice with a peeled garlic clove.
- Spoon the tomato mixture over each slice just before serving. Finish with flaky salt, extra basil ribbons, and a light drizzle of olive oil.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Italian