2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don’t Oversalt!)
1 whole Baguette
8 Tablespoons Butter
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir,
lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Cut the baguette into diagonal slices
to allow for the most surface area possible. Melt half the butter in a large skillet
and grill half the bread on both sides,
making sure they’re nice and buttery. Cook till golden brown on both sides.
Repeat with the other half of the butter and the other half of the bread.