INGREDIENTS:
FOR THE TOMATOES:
1/4 c. thinly sliced basil
Pinch of crushed red pepper flakes
1 tsp. kosher salt
2 tbsp. balsamic vinegar
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
FOR THE BREAD:
Extra-virgin olive oil, for brushing
1 large baguette, sliced ¼” thick on the bias
2 cloves garlic, halved
Steps:
-To make the tomatoes, you want to get a skillet and on a low-medium heat level, heat up the oil. Put the garlic in there and mix it until it’s golden, then take the skilled off the heat and let it cool down.
-Put the tomatoes, vinegar, basil, red pepper flakes and salt together in a big bowl until everything’s mixed. Take the oil and the garlic in the skillet and put it in there.
-Let this sit to marinate for a half hour.
-Preheat your oven to 400 and brush two sides of bread with a light coating of oil before you put it on a sheet to bake. Toast this for up to 15 minutes or until it’s golden. Make sure to turn these halfway during cooking.
-Take it out, let the bread cool for a few minutes, and put halved cloves of garlic on top of it.
-Coat the top of the bread pieces with some tomatoes and then serve!