What Do We Need?
1 narrow Italian or French loaf of bread
1 tablespoon young garlic, minced
2 tablespoons extra virgin olive oil
2 large heirloom tomatoes, chopped
1-2 tablespoons fresh basil, chiffonade
2 teaspoons lemon juice or balsamic vinegar
1/2 cup seasonal market vegetable of your choice, small diced (ie: summer squash, kale)
Freshly ground salt and pepper to taste
How Do We Make It?
Preheat oven on broiler setting.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on a sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 minutes for the second side.
Remove bread from the oven and let cool until able to touch and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper.
Mix together all of the topping ingredients and place on top of toasted baguette just before serving.