- 1 – 2 long loaves of Italian bread, sliced about ½” thick
- 3 – 4 large cloves garlic, minced (I like more garlic, but use what you prefer)
- 3 Tbsp. extra-virgin olive oil
- 1 lb. Roma plum tomatoes, chopped (or used whatever freshest tomatoes you can find; from the garden is best!)
- 10 – 20 fresh basil leaves, chopped (I like more basil, but use the amount you prefer)
- 2 – 3 pinches of freshly grated sea salt or to taste.
- Fresh grated black pepper to taste.
- Optional: Juice of ½ lemon (if you need more, then add it).
- Optional: Balsamic vinegar added (slightly) to taste.
- Preheat broiler to high or heat up the grill.
- Place bread slices on a broiler pan.
- Toast bread on each side under hot broiler, keeping an eye on the bread so that it doesn’t burn!
- Or if you’re just doing a few slices of bread, use your toaster.
- Remove from the oven, grill or toaster.
- Optional: Rub each bread toast with garlic on the cut side.
- Optional: Drizzle each toast with a little olive oil.
- Place chopped tomatoes in a medium to large mixing bowl.
- Add the sliced chopped basil to the bowl of chopped tomatoes.
- Add minced garlic.
- Drizzle the olive oil, sea salt and black pepper into the mixture.
- Drizzle a little bit of balsamic vinegar into the bowl (optional).
- Gently toss all of the ingredients.
- BEST WHEN ALLOWED TO SET FOR 1 – 2 HOURS for flavors to marry.
- Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter.
- OR use a pretty serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve.