1 ½ pounds tomatoes, peeled, seeded, and chopped
1 garlic clove, minced
2 tablespoons olive oil, divided
1 teaspoon balsamic vinegar
¼ cup fresh basil chiffonade*
Salt and black pepper to taste
1 (1 lb) loaf French bread, cut into ½-inch-thick slices
Combine tomatoes, garlic, 1 tablespoon oil, vinegar, basil, salt, and pepper in a medium bowl.
Cover and chill at least 1 hour.
Brush bread slices and grill rack with 1 tablespoon oil.
Grill bread over medium heat 2 minutes on each side, or until browned.
Top with tomato mixture and serve immediately.
*Chiffonade is a cutting technique often used for basil, mint, and greens. To cut a chiffonade, stack leaves of basil neatly, and roll tightly lengthwise. Use a very sharp knife to create thin slices.
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