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Ingredients
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Tomato topping
Bread & finishing
Method
Tomato topping
- 1
Prepare tomatoes
Core and dice tomatoes into small (about 1/4 inch) pieces. If tomatoes are very juicy, scoop out and discard some seeds/juice or drain diced tomatoes in a sieve for 5–10 minutes to avoid soggy bread.
- 2
Mix ingredients
Combine the diced tomatoes, minced garlic, minced red onion, and sliced basil in a medium bowl.
- 3
Season
Add 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust salt, pepper, or vinegar as needed.
- 4
Rest
Let the mixture sit at room temperature for 15–20 minutes to allow flavors to meld. Stir once more before serving; if it seems watery, drain a little liquid.
Bread & finishing
- 5
Slice bread
Preheat oven to 425°F (220°C) or heat a grill pan. Slice the loaf on a diagonal into 1/2-inch thick slices (about 12–16 slices depending on loaf).
- 6
Brush & toast
Brush one side of each slice lightly with olive oil (about 3 tablespoons total). Place oiled side up on a baking sheet and bake for 6–8 minutes until edges are golden and crisp, or grill 1–2 minutes per side until char marks appear and bread is toasted.
- 7
Rub with garlic
While still warm, rub the toasted side of each slice with the cut side of 1 garlic clove to impart a subtle garlic flavor.
- 8
Assemble
Spoon the tomato mixture generously onto each slice of toasted bread just before serving so the bread stays crisp. If desired, sprinkle about 1 tablespoon of grated Parmesan/Pecorino across the tray and a light sprinkle of flaky sea salt to finish.