4 heirloom tomatoes (preferably multi-colored), seeded and roughly chopped
1 clove garlic, minced
2 tbsp chopped basil
½ tbsp balsamic vinegar
1 tsp sugar
¼ tsp crushed red pepper flakes
1 rustic loaf of country or Italian bread, cut into ¾ inch slices and halved
1. Combine tomatoes, garlic, basil, balsamic, sugar, and a glug of olive oil in a medium mixing bowl. Season with salt and red pepper. Set aside to marinate.
2. Preheat the oven to broil (you can also use a flat bed toaster if you have one). Arrange the bread slices on a cookie sheet. Brush both sides with olive oil. Toast in the oven for a few minutes per side, until golden brown and crisp. Allow to cool enough to handle, the rub each slice with a raw clove of garlic to infuse it with flavor.
3. Using a slotted spoon (you don’t want the bread to get too soggy), top each slice with a generous amount of the tomato mixture.