Fresh, diced tomatoes piled on top of garlic-flavored, toasted baguette slices with a grind of sea salt and fresh basil.
Toast your baguette slices with a toaster or your oven. Drizzle olive oil over all of your baguette slices. Cut a sliver off of each clove of garlic, and use this newly created flat side of the clove to rub against the oiled bread. A little rub is all you need.
Pile some of the diced tomato onto each crostini. Grind a little pinch of sea salt over each, along with a little pinch of pepper. Garnish with a few strands of basil.
If you're using a skinnier baguette, you'll just end up with more crostini.
To chiffonade, simply pile your basil leaves on top of each other, then roll them together into a tight wrap. Cut slices into the roll of basil so that you end up with basil strands.