you can take wholemeal, white or rye, whatever you like
Extravirgin olive oil
Step by step
The main ingredient being tomatoes, choose seasonal tomatoes, very well cooked and flavored.
In winter, I think cherry tomatoes would be better suited, because they are sweeter.
Tomatoes are cut into slices - usually in 4 - and cleaned well of seeds, the core is soft and too juicy. The pulp must remain firmer and firmer.
Sprinkle a little salt on each slice.
Spread with a paper towel or napkins a plate and put the sliced tomatoes down, to rub the juice well for 20-30 minutes.
During this time we prepare the bread - cut it into thin slices and place it in an oven tray lined with baking paper. Sprinkle with a little olive oil and bake for 5-7 minutes, until the edges begin to brown.
When it's ready, take it out of the oven and let it cool a bit.
After the juice has drained well, cut the tomato slices into small cubes.
Over the tomatoes, add 4 cloves of finely chopped garlic (1 clove of garlic kept to grease the bread, see below).
Finely chop the basil - add half of the amount in tomatoes, the rest kept for garnish.
In the mixture of tomatoes pour 2-3 tablespoons of olive oil, mix and season with salt to taste.
Rub each slice of bread well with garlic.
Very important! - Put the tomato mixture on the slices of bread just before serving, if you do it in time and leave them - the bread softens too much and they have no charm. Keep the tomato mixture separate, separate the slices of toast and whip them even before serving.