INGREDIENTS 

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• 1.5 lb Mini SanZano tomatoes

• 1 whole baguette

• 2 tbsp oil

• 14 fresh basil leaves 

• 5 garlic cloves

• 2 teaspoon balsamic vinegar

• 1 tbsp salt 

• 1 tbsp black pepper

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DIRECTIONS  

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• Preheat oven to 400 F degrees.

• Wash tomatoes and toss them with 1 tablespoon of olive oil, salt and pepper. Transfer tomatoes to a baking sheet and roast at 400 F degrees for around 20 minutes. Remove from oven and set aside.

• In a pan heat 2 tablespoons of oil on medium heat.

• Once the oil is hot add minced garlic to it.

• Cook for a minute or so till it starts turning light golden in color. Remove from heat.

• In a bowl add the roasted tomatoes, chopped basil leaves, garlic-oil mixture, balsamic vinegar and salt & pepper to taste. Mix everything together till well combined.

• Mash some of the tomatoes at this point [or you can mash all] , cover and let the topping sit for 1-2 hours.

• Cut the baguette diagonally or in circles.

• Toast or grill the bread. You can also roast them in the oven.

• Arrange the toasts on serving plate and place the topping on top and serve immediately.