Prep the tomatoes: dice them small and dump into a bowl. Sprinkle a pinch of salt and let them rest for a few minutes so they release their juice.

Mix the topping: add minced garlic, chopped basil, olive oil, and balsamic vinegar if you’re using it. Stir with a spoon. Taste and season with salt and pepper.

Toast the bread: slice the baguette, brush with a little olive oil, and toast until golden and crisp. You want it sturdy, not soggy.

Rub optional garlic: while the bread is hot, rub one side with the cut side of a garlic clove for a quick garlic kiss.

Top and serve: spoon the tomato mixture onto each toast just before serving to keep them crunchy. Garnish with a few torn basil leaves if you’re feeling fancy.