1 pound assorted heirloom tomatoes (or cherry tomatoes)chopped small
Fruity extra virgin olive oil
1 large clove garlic, peeled and halved
sea salt or kosher salt
8 basil leaves, cut into thin strips
Optional: slices of fresh mozzarella or ricotta cheese spread on the toast
- Toss tomatoes with 1 Tbs extra virgin olive oil and about 1 tsp salt.
- Fry bread in 2-3 Tbs extra virgin olive oil in skillet, browning on each side, and adding 1 more Tbs oil if necessary.
- Rub the cut half of garlic over 1 side of fried bread.
- Spoon the tomatoes (with oil and accumulated juices) over bread. Top with chopped basil.