8, 1-inch-thick slices of baguette 
½ cup olive oil
5 vine ripe tomatoes 
  3 cloves garlic, grated
6 fresh basil leaves, sliced
Kosher salt and fresh ground pepper 


  • Preheat the oven to 375 degrees F.
  • Place the bread slices on a baking sheet fitted with a rack. Brush both sides of each slice with a bit of olive oil. Toast in the oven until the bread is lightly browned and crispy, but still slightly tender on the inside, about 8 minutes. Let cool to room temperature.
  • Stand a box grater up in a baking dish. Using the large holes on the grater, grate the tomatoes into the baking dish. Take the end pieces and chop them up. Place a mesh strainer over a bowl and strain the grated tomato pulp from the juice. To the pulp, mix in 1/4 cup of the olive oil, basil, and season with salt and pepper.
  • Top each bread slice with a generous amount of the tomato mixture. Drizzle each with the remaining olive oil. Transfer to a serving tray and serve.