Buttersoftened OR additional olive oil for brushing
Fresh mozzarellaoptional
Instructions
Place a dark cookie sheet in a 400 F. degree oven. (A dark sheet will crisp up the buttered side of the bread while not drying our the other side too much)
While the oven is heating, finely dice tomato and chop basil. Combine in a small bowl. Add a good swirl of olive oil (1-2 tablespoons), some balsamic vinegar (2-3 tablespoons), and salt and pepper to taste. Stir to combine.
Slice baguette into 1/4 inch thick slices, and butter one side or brush it with olive oil.
Place bread, butter side DOWN, on the hot cookie sheet, and place back in the hot oven until lightly toasted, about 4 to 6 minutes.
Pull the bred out of the oven, and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on each slice, and return to oven until cheese is melted. If you aren't doing cheese, take out the toast. Let it cool slightly, and then top it with the tomato mixture.
Dip extra bread in the juice puddled in the bottom of the bowl.
Notes
If you'd like to make the little toasts into garlic bread before serving (a delicious option!), peel a clove of fresh garlic, and rub it on the crusty side of each toast before serving. So easy and so much flavor.
Don't feel like making your own homemade baguette? No worries—just buy a good-quality baguette, and it's totally fine to get a day-old loaf!
If you want to make this as an appetizer, be sure not to add the tomato mixture to the toast pieces until just before serving, as it will make the toast soggy quickly.
During peak tomato and basil harvest season, plan to serve this tasty and versatile dish with any summer meal!