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Seasonal tomatoes mixed with fresh basil, olive oil, and vinegar all on top of a crunchy baguette… sounds like summer toast to me.
Step 1: Slice two containers of cherry tomatoes into small pieces.
Step 2: Slice sourdough and lightly brush each side with olive oil.
Step 3: Toast the sourdough slices at 450 degrees F for 5-6 minutes or until bread is lightly browned around the edges.
Step 4: Dice 6-8 fresh basil leaves and toss them in with the sliced tomatoes.
Step 5: Mix in one tablespoon of extra virgin olive oil to the tomatoes and basil.
Step 6: Arrange the tomato-basil spread on each slice.
Step 7: Drizzle balsamic vinegar on each slice and top with a pinch of salt.