½ baguette, thinly sliced

3 tablespoons (45 ml) olive oil

3 tomatoes

1 shallot, finely chopped (or 1/4 onion)

1/2 cup (125 ml) fresh basil, chopped

2 teaspoons (10 ml) balsamic vinegar

1 clove garlic, finely chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Place the bread slices on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of the oil. Toast in the oven for about 10 minutes or until lightly browned. Let cool on the baking sheet.

Prepare your tomatoes. Here is the technique to seed a tomato (= remove the seeds!). Cut the tomatoes into quarters. With your thumbs, pull out the juice and seeds from the tomatoes and cut the flesh into small dice.

In a bowl, combine the tomatoes, shallot, basil, vinegar, garlic, and the remaining oil. Season with salt and pepper. Spoon the tomato mixture onto the toasted bread.

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