No special culinary equipment is required for this appetizer.
1 Sourdough Baguette, approximately 2 foot long, sliced less than 1/8" thick (very thin), but don’t cut until you are ready to toast.
Garlic Powder and Salt (or Garlic Salt) to taste
Pam with Olive Oil, or other cooking spray with Olive Oil
8 Roma Plum Tomatoes, chopped into ¼” cubes (ideally from the garden)
5 Green Onions, chopped very fine
5 large Cloves of Garlic, minced
1 tbsp. of Extra-Virgin Olive Oil
10 large or 20 medium fresh Basil Leaves, chopped
2 tsp. of Sea Salt (to taste)
1 tbsp. of Lemon Juice
1 tsp. of White Wine Vinegar
Cayenne Pepper, a dash
Fresh ground Black Pepper to taste
Preheat oven to 400 degrees F. Take a non-stick cookie sheet, and spread the bread slices in one even layer – being sure not to overlap. Spray each slice of bread with Pam with Olive Oil. Lightly sprinkle garlic powder and some salt (or some garlic salt) over each of the toast slices. Toast bread in the oven -- keeping an eye on the bread so that it doesn't burn. You want it to be a light, golden brown, and remove from the oven and set aside. You may need to toast two or three batches, or use more than one cookie sheet.
Place chopped tomatoes in a medium bowl. Add the sliced chopped basil to the bowl of chopped tomatoes. Add the minced garlic, chopped green onions, and chopped basil. Drizzle the olive oil, lemon juice, and white wine vinegar. Sprinkle the sea salt, black pepper, and cayenne pepper into the mixture. Gently toss all of the ingredients. BEST WHEN ALLOWED TO SET FOR 1 - 2 HOURS for flavors to marry. Strain prior to serving. Use a serving bowl with large serving spoon and lay the toasted bread slices around the bowl on a platter for guests to self-serve.