I used heirloom tomatoes for this dish well, because I have it and I didn’t want to let the tomatoes sit on the counter any longer than they have to. I’m not a fan of overly soft tomatoes. I know roma/plum tomatoes are usually used for this dish but heirloom is just as good, if not —better (in my opinion) and prettier.
- 5 small heirloom tomatoes, chopped
- 10 fresh basil, chiffonade
- 1 clove of garlic, minced
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- 1 baguette, sliced about 1/2″ thick
Preheat the oven to 350 degrees F. Line foil on a baking sheet.
In a medium bowl combine tomatoes, basil, garlic, extra virgin olive oil, balsamic vinegar, salt and pepper. Mix until everything is incorporated.
Arrange sliced baguette on the baking sheet and bake for 5-7 minutes. At this point, you can plate this and serve.