Warm Bruschetta Dip

• 2 pints Grape Tomatoes
• 2 ounces Fresh Basil
• 3 - 4 Garlic cloves
• 1/2 cup Extra Virgin Olive Oil
• 2 teaspoons Sea Salt
• 2 teaspoons Freshly ground Black Pepper
• 2 French Baguettes

1. Slice the grape tomatoes lengthwise, finely chop the basil, and mince or crush the garlic. Don't be afraid to throw the basil and garlic into a food processor, just make sure they don't become a paste.
2. Throw all solid ingredients from 1) into a saute pan or shallow pot. Add olive oil, salt and pepper and saute on low-medium flame until well mixed and heated, but do not let the tomatoes fully cook; they should stay bright red and hold their shape.
3. Toast the french baguettes, whole, in the oven, or toaster oven (by halves), then slice into 1/2 inch - 1 inch thick pieces.

tomatoes, fresh basil, garlic, olive oil, salt, freshly ground black pepper, baguettes

Taken from food52.com/recipes/19781-warm-bruschetta-dip (may not work)