preparation

First cut the tomatoes into small pieces. Cut the spring onion into very fine rings and place in a bowl with the tomato pieces. Spread about a tablespoon of virgin olive oil over it, season with salt and pepper and finally add the chopped basil leaves. Mix everything well, but carefully. Half a teaspoon of dark balsamic reduction supports the sweetness of the tomatoes.

Brown the sliced ​​baguette on both sides either simply in the toaster or traditionally in a grill pan. (A touch of olive oil spread on the bread supports the browning process.)
Do not leave the bread slices unattended and turn them after a few minutes. Once they have turned a lovely brown color, they can be removed from the pan. Now peel the garlic clove, cut it and rub it on one side of the bread with a little olive oil. (Not too much, otherwise the garlic flavor will be too intense.)

Finally, use a fork to top the baguette with the tomatoes so that too much of the juice that has escaped does not get onto the bread. Garnish with a leaf of basil and some coarse sea salt and enjoy fresh, preferably with a glass of white wine.