½ baguette or crusty long loaf bread, sliced (12 pieces)
2 large garlic cloves, cracked away from the skin
extra-virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
coarse salt
Preheat broiler to high, or you can grill the bread. Place bread slices on a broiler pan. Toast bread on each side under the broiler, but watch it carefully. Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
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