6clovessmashed roasted garlic or finely minced fresh (raw) garlic
2cups or pintshalved cherry or grape tomatoes, chopped Roma tomatoes, or any other kind of tomatoes, chopped
1tablespoonbalsamic vinegar
16wholebasil leaves (one large bunch), cut into chiffonade
salt and pepper to taste
1loafGluten Free Artisan Breadshaped and baked into a baguette, or a store bought gluten free baguette
1stick (113 g)butter
Instructions
In a large bowl, combine the olive oil, garlic, balsamic vinegar, basil, salt, and pepper. Stir and refrigerate until cold, 1-2 hours.
Slice bread slightly on the diagonal into ½-inch thick slices. Preheat a griddle or large skillet and melt half the butter. "Toast" half the bread on both sides in the butter. Repeat with the other half of the stick of butter and the rest of the bread.
Serve the bread crostini on a large platter with the bowl of the tomato mixture alongside. Spoon tomatoes and the juice over slices of the bread. Serve immediately.
The bread can be toasted up to 2 hours in advance and the tomato mixture can be made and refrigerated no more than 1-2 days in advance.