4 plum tomatoes, seeded and chopped 12 to 16 slices French bread (baguette type) 1 large clove garlic, peeled 2 tablespoons olive oil 1/4 cup chopped fresh basil Zest of 1 lemon Salt and freshly-ground pepper, to taste
Allow the tomatoes to drain in a colander for 30 minutes.
Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.
