- 1 french baguette
- 3 tomatoes – diced and strained (I used roma tomatoes)
- 1 small bunch fresh basil, leaves – chiffonade
- 1/4 cup olive oil
- 2 tbsp olive oil (for drizzling on baguette)
- 1 garlic – chopped
- sea salt and freshly ground black pepper to taste
- Preheat the oven to 160 degrees Celsius.
- Cut the baguette into 1 cm slices. On a baking sheet, arrange the baguette slices in a single layer.
- Drizzle some olive oil over the baguette and place it in the oven for about 5 minutes.
- In a bowl, combine the tomatoes, garlic, olive oil, basil, salt, and pepper.
- Allow the mixture to sit for 5 minutes.
- Top the mixture on the toasted baguette before serving.
Nutrition
- Serving Size: 4
- Calories: 239
- Sugar: 3g
- Sodium: 121mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
