For a slightly fruitier and more tart version, try using quartered cherry tomatoes instead of a beefsteak variety. If you like a more tangy, heartier style, try using Roma tomatoes. The subtle differences in texture and flavor of each variety will change the dish, so play around using whatever you’re growing in the garden.
Yield: 6 to 8 servings
1 pound beefsteak tomatoes, cut into 1/4-inch dice
finely chopped basil leaves
Extra virgin olive oil (EVOO)
1 to 2 tbsp. red wine vinegar or balsamic vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 large baguette, cut 1/2-inch thick on the bias
2 garlic cloves, peeled
Flaked sea salt, such as Maldon
Baby basil leaves, for garnish
1. In a medium bowl, combine the tomatoes with the basil, 2 tbsp. EVOO, vinegar and a large pinch of salt and
2. pepper. Toss together and set aside until needed.
3. Bring a grill or grill pan up to heat over medium high.
4. While the grill preheats, liberally brush both sides of the sliced bread with EVOO and sprinkle with salt and pepper. Grill 1 to 2 minutes per side until crunchy and you see grill marks.
5. Remove and immediately rub 1 side with the peeled garlic, making sure to get the edges.
6. Stir the tomato mixture and taste for seasoning. Then, using a slotted spoon, pile each piece of bread with the tomatoes. Finish with a sprinkling of flaked sea salt and more basil leaves.
If using Roma tomatoes, add in 1 cup halved baby mozzarella balls.
If using cherry tomatoes, add thinly-shaved Parmesan cheese on top.
Top any variety with torn burrata cheese.
Finish any variety with a drizzle of balsamic vinegar glaze.
Recipe and photos by Megan Mitchell