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French baguette
heirloom tomatoes
1 tbsp fresh basil cut into strips
1 tbsp olive oil
1 tbsp balsamic vinegar
pinch of sea salt
ground pepper to taste
1 clove of garlic, minced

Chop all tomatoes into 1/4 inch pieces and place into a bowl.

Add the olive oil, balsamic vinegar, garlic, salt, and pepper to the tomatoes, toss and set aside.

Cut the baguette on a diagonal into 1/2″ slices.

Heat a pan on the stove and brush the bread with olive oil.

Lay face down in the pan and heat until golden brown.

Flip and brown on the other side.


Take the bread out of the pan and add the olive oil to the tomatoes at the last second and then spoon the mixture onto the bread.

Sprinkle the basil and serve warm.