Ingredients:

  • 1 lb sourdough bread loaf, sliced 1/2-inch thick
  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, halved
  • 500g Roma tomatoes (approx. 5-6), de-seeded and diced
  • 10g fresh basil ribbons (approx. 1/4 cup)
  • 1 tbsp balsamic glaze
  • 1/2 tsp flaky sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Using a 3-inch metal heart-shaped cookie cutter, punch out heart shapes from the center of each sourdough slice. For best results, use slightly chilled bread to ensure clean edges.
  2. Preheat oven to 400°F (200°C). Arrange the bread hearts on a rimmed baking sheet and brush both sides lightly with extra virgin olive oil to create a moisture barrier.
  3. Bake for 8-10 minutes, or until the edges are mahogany-colored and the surface is crisp.
  4. Immediately after removing from the oven, rub the cut side of the halved garlic clove against the abrasive surface of each warm toast.
  5. Place diced tomatoes in a fine-mesh strainer and toss with sea salt. Let sit for 5 minutes to drain excess liquid (the Salt Soak technique).
  6. In a bowl, combine the drained tomatoes with fresh basil ribbons and black pepper. Toss gently.
  7. Spoon the tomato mixture onto the garlic-rubbed hearts and drizzle with balsamic glaze just before serving.