Ingredients:

  • 5 lbs Ripe Tomatoes (Roma or on-the-vine), diced
  • 1/2 cup, packed Fresh Basil Leaves, chiffonade
  • 3 Tbsp Extra Virgin Olive Oil (for topping)
  • 1 tsp Balsamic Vinegar (optional)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 small clove Garlic, freshly minced (optional for topping)
  • 1 medium loaf Ciabatta or Artisan Sourdough Loaf, sliced 1/2-inch thick
  • 4 Tbsp Extra Virgin Olive Oil (for brushing bread)
  • 2 whole Garlic Cloves, peeled (for rubbing)

Instructions:

  1. Dice the Tomatoes: Using a sharp knife, dice the tomatoes into small, uniform pieces. If using very juicy tomatoes, lightly squeeze out the excess liquid before dicing to prevent a watery topping.
  2. Combine Ingredients: Transfer the diced tomatoes to a mixing bowl. Add the basil, 3 Tbsp of EVOO, balsamic vinegar, salt, pepper, and optional minced garlic.
  3. Mix and Rest: Gently toss the mixture until well combined. Cover the bowl and leave it at room temperature or in the refrigerator for at least 30 minutes (up to 2 hours is ideal). This rest is critical for the flavors to harmonize.
  4. Taste Adjustment: After resting, taste the tomato mixture and adjust seasoning (salt, pepper, or a tiny dash more vinegar) if needed.
  5. Prepare the Bread: Slice the ciabatta or sourdough loaf into pieces about 1/2-inch thick. Arrange the slices on a baking sheet and lightly coat both sides with the remaining 4 Tbsp of EVOO using a pastry brush.
  6. Toast to Perfection: Bake at 200°C / 400°F for 8–10 minutes, flipping halfway through, until the edges are golden brown and crisp.
  7. The Garlic Rub Technique: Immediately upon removing the hot bread, take the two peeled, whole garlic cloves and firmly rub the cut surface directly over the toasted bread slices. The residual heat will infuse the toast with subtle garlic flavor.
  8. Assemble: Spoon a generous amount of the seasoned tomato mixture onto each piece of warm, garlic-rubbed toast. Ensure you include some of the seasoned oil/juice from the bottom of the bowl.
  9. Garnish and Serve: Garnish with a small basil leaf or a drizzle of balsamic glaze (optional). Serve immediately while the toast is still warm and crunchy.