1/2 baquette – you’ll need 12 slices
2 garlic cloves
olive oil for drizzling the toasts
a small bunch basil microgreens
1 cup arugula microgreens
sea salt & freshly ground pepper
We usually grill the bread slices, but a broiler will also work. Keep an eye on the bread (it can burn quickly), and remove it from the grill when the slices are golden brown with charred edges.
Cut the garlic cloves in half, and lightly rub the toasts with the cut edges – you want just a hint of garlic. Drizzle with some good olive oil.
Chop the tomatoes into small chunks and spoon on top of the toasts. Top with basil leaves and the arugula microgreens. Drizzle with a bit more olive oil and season with sea salt and freshly ground pepper.