3tablespoonsextra virgin olive oil, plus more to brush
1⁄2teaspoonblack pepper, ground
1⁄2teaspoonsea salt, ground
1loafFrench baguette, sliced into 1/2-inch thick
1teaspoonbalsamic vinegar (or to taste)
DIRECTIONS
Cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes into small dice; place in a medium bowl. Add onion, garlic, basil, vinegar, 3 tablespoons olive oil and pepper. Let stand at room temperature for about 15 minutes and then transfer in the refrigerator for 45 minutes.
Preheat oven under broiler.Brush one side of each slice with remaining olive oil. Toast bread on oily sides until golden brown. Remove from oven and spoon tomato mixture on top. Drizzle balsamic over top. Serve immediately.
