Instructions:

1. Heat olive oil over medium heat; when the oil is hot, add minced garlic and immediately remove from heat. Set aside. As it cools the garlic will cook slightly and infuse the olive oil.

2. Slice tomatoes into quarters, chiffonade basil and add to tomatoes. Salt and pepper to taste.

3. Pour cooled olive oil over tomatoes and add balsamic vinegar. Place in refrigerator for an hour or two. Bring to room temperature before serving.

4. Cut baguette in diagonal slices, brush both sides with olive oil and sprinkle with sea salt. Grill on high to toast both sides.

5. Top grilled baguette with tomato mixture.

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