Warning: Once you put one of these in your mouth, you just can't stop popping them. Serve them as an appetizer, but be aware that you might be full before the main course. And word to the wise... I know that the San Marzano tomatoes are expensive, but don't skimp...it helps to really make this dish. Also, I would prepare the tomato mixture a few hours ahead of the time you plan on serving it in order to allow the flavors to marry. Right before serving, toast the bread, top it with the tomato yumminess, and voila!
1 loaf of thin, crusty, French baguette
1-2 cloves of garlic
1 28oz can San Marzano tomatoes, drained and diced
6 roughly torn large basil leaves
3 TBSP olive oil
1 head of roasted garlic
A splash of balsamic vinegar (optional)
Salt and freshly cracked black pepper to taste
Preheat oven to 425 degrees. Cut off the top of the head of garlic, drizzle with olive oil, wrap in aluminum foil, and bake for 45 minutes or until golden and caramalized. Set aside to cool.
Thinly slice your baguette into little rounds and line them all on a cookie sheet or baking pan. While the garlic is in the oven, toast the bread rounds until they are browned on each side. This will take less than 8 minutes, so watch them carefully so they don't over toast. They will be crunchy when you take them out. Working quickly, rub each hot bread round with the garlic clove until one side has been completely covered. Set aside.
In a medium sized bowl, combine tomatoes, basil, olive oil, balsamic vinegar, roasted garlic, and salt and pepper. Let this mixture set for a few hours in order for the flavors to marry.
Top each toasted bread round with the tomato mixture and serve. Stand back so you aren't trampled when folks run back for more.
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