Directions

Slice the baguette, thinly at an angle.
Brush each slice with olive oil.
Broil for about 1 minute, but stay close! They can burn very easily.
Remove from the broiler and rub the clove of garlic, lightly.
Set aside.

Cut and de-seed the tomatoes, by pulling out the pulp and seeds with your fingers.

Cut into small pieces.

Peel and mince a small garlic clove and add to the tomatoes.

Season with kosher salt & fresh cracked pepper, to taste.
Add a little bit of olive oil— just enough to coat the tomatoes.

If desired, drizzle a little balsamic vinegar.

Gently toss and allow to sit for a few minutes.

Pile each basil leave on top of one another, and roll (like a cigar). Slice thin strips. Add to the tomato, garlic and oil mixture and gently toss.

Add a small bite-sized mound on each crostini.

With a micro-plane or small grater, garnish with fresh parmesan.

Watch these disappear!