½ small onion, very thinly sliced
6-8 leaves sweet basil, cut in chiffonade
4-5 ripe, seasonal tomatoes, cut into medium dice
sea salt and freshly ground tellicherry black pepper, to taste
high heat oil for searing bread
1 crusty loaf of market fresh baguette or other long, narrow loaf, sliced into 3/4 to one-inch thick slices
3-4 cloves fresh garlic
extra virgin olive oil, to taste
Additional salt and pepper, as desired
Combine the onion, basil and tomatoes with a few pinches of salt and pepper. Set aside.
Heat a 12” sauté pan over medium heat. Add enough high-heat oil to cover the bottom of the pan completely. When the oil begins to shimmer, place 3-4 pieces of bread down in the pan. Sear them on one side until golden brown, then turn and repeat on other side. Remove toast and repeat with remaining bread, adding more oil each time as necessary.
Rub one side of the toast with garlic. Follow with tomato mixture. Drizzle with extra virgin olive oil and flavored oil, if desired. Sprinkle with more salt and pepper if you like. Serves 6-8.
Recipe by Chef Lesa Sullivan