1 shallot, finely chopped
Freshly ground black pepper
Fresh basil leaves, torn in pieces
8 slices of Italian or crusty bread
1-2 cloves garlic, peeled and cut in half
90 mL (6 Tbsp) extra-virgin olive oil
Place the chopped tomatoes and shallot in a small bowl. Season with pepper; stir in the basil. Let stand for 10 minutes.
Toast or grill the bread until it is lightly browned and crisp on both sides. Rub one side of each toast slice with the garlic clove. Arrange on a platter. Sprinkle or brush with olive oil and spoon over the tomatoes. Serve immediately.