A delicious appetizer that pairs well with any summer meal.
For the tomatoes:
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 cups tomatoes, diced
1/4 cup thinly sliced basil (plus a little extra for garnish)
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
For the bread:
1 large baguette, sliced ¼” thick on the bias (French or Italian)
2 cloves garlic, halved
Extra-virgin olive oil, for brushing
Preheat oven to 400°F.
In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.
Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread, add a pinch of basil, and serve.