- 2 Tablespoons Olive Oil
- 5 cloves Garlic, Finely Minced
- 1 pint Red Grape Tomatoes, Halved Lengthwise
- 1 pint Yellow Grape Tomatoes, Halved Lengthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves
- Salt and Pepper to Taste (be careful with the salt!)
- 1 whole Baguette
- Light butter spray
Heat olive oil in a small skillet over medium-high heat. Add garlic and stir for about a minute, until garlic is golden. Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic vinegar, basil, and salt and pepper to the garlic. Toss to combine. Cover and refrigerate (1-2 hours).
When ready to serve, cut the baguette into diagonal slices. Spray a little butter spray on each side and toast in a skillet on the stove top until golden brown on both sides or place on a cookie sheet and toast in the oven, turning the bread over durnig cooking until it reaches desired level of crispness for your taste.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.