Ingredients (Serves 4–6 as an appetizer)

• 1 baguette, sliced on the diagonal into ½-inch pieces
• 3 tablespoons olive oil, plus more for brushing
• 1 clove garlic, halved
• 1½ cups ripe cherry or grape tomatoes, diced (or 3–4 vine tomatoes, seeded and diced)
• ⅓ cup Trader Joe's olive tapenade
• 1 small shallot, finely minced
• 1 teaspoon anchovy paste (optional — see Kelly's Tip)
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh basil, thinly sliced, plus more for garnish
• Salt and freshly cracked black pepper
• Flaky sea salt, for finishing

Instructions

1. Toast the bread: Heat oven to 400°F. Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast for 8–10 minutes, flipping halfway, until golden and crisp. While still warm, rub one side of each slice with the cut side of the garlic clove.
2. Make the topping: In a medium bowl, whisk together the 3 tablespoons olive oil, red wine vinegar, and anchovy paste (if using) until smooth and emulsified.
3. Add the diced tomatoes, olive tapenade, and minced shallot. Toss gently to combine.
4. Stir in the sliced basil and season with a few grinds of black pepper. Taste before adding any salt — the tapenade and anchovy are already quite salty, so you may not need any.
5. Let the mixture sit for 10–15 minutes at room temperature to let the flavors meld.
6. Assemble: Using a slotted spoon (to leave excess liquid behind so the toast stays crisp), spoon the topping onto the garlic-rubbed toasts.
7. Finish with a little more torn basil, a drizzle of olive oil, and a pinch of flaky sea salt. Serve immediately.