Heirloom Tomato Bruschetta

• 1 loaf Italian bread, cut into 1/2-inch thick slices (about 14 slices)
• extra virgin olive oil, for drizzling
• 1 large garlic clove, halved (to protect your fingers do not remove garlic peel).
• 3 ripe heirloom tomatoes
• freshly ground black pepper
• 3 tablespoons chiffonade basil leaves
• Fleur de Sel

1. Put oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes.
2. While bread bakes, slice the tomatoes thinly in 1/4 inch slices with a sharp serrated knife. Discard juices and spread on paper towels to drain blotting occasionally with clean towels.
3. Rub the warm toasts with the cut side of the garlic. The longer and more firmly you rub toast with the garlic, the more garlicky it will be. Set aside.
4. Arrange the tomato slices over the bread and sprinkle the tomatoes generously with freshly ground black pepper and basil. Bake for 5 minutes until the tomatoes are hot but not cooked. Thoroughly season with Fleur de Sel and cool for 2 minutes.
5. Transfer the heirloom tomato bruschetta to a platter and serve.

italian bread, extra virgin olive oil, garlic, tomatoes, freshly ground black pepper, chiffonade basil, fleur de sel

Taken from food52.com/recipes/5884-heirloom-tomato-bruschetta (may not work)