- Serves: 4-5 servings
- Prep Time: 10 minutes
- 1 fresh La Brea sweet or sourdough baguette, sliced into ½ inch slices, on the diagonal
- Assorted heirloom tomatoes
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Chiffonade of fresh basil(thinly sliced basil leaves)
- Balsamic Vinegar
Generously brush both sides of the sliced bread with oil. Toast the bread on a hot grill or grill pan on the stove top until they turn golden brown, then set aside.
Using your sharpest knife, finely chop the tomatoes, discarding as many seeds as you are able. Make sure to dice the tomatoes small enough so they can fit together on the small pieces of bread without falling off. Place diced tomatoes into a small bowl. If desired, keep the different colors of tomatoes in separate bowls. Drizzle a bit of oil over each bowl of tomatoes then add a pinch of salt and pepper and toss to coat.
Right before serving, top each toast with a heap of the tomatoes, allowing some of the juice to come along as well. Top with sliced basil, a small drizzle of balsamic vinegar and a dusting of freshly ground black pepper.