Every time I make these, I think of a lazy summer afternoon on Hvar. Warm air, warm bread, herbs on my fingers. Kinda perfect.
The trick is in the toast: get it crisp at the edges but still soft inside, so it drinks up the tomato juices and doesn’t fall to bits. No deep brown — just a light, happy crunch. I go for vine-ripened tomatoes — sweet on their own — and chop them right before serving, like last minute, so they stay fresh and not watery. A pinch of sea salt wakes them up; torn basil on top brings that fragrant, slightly peppery thing that makes you stop for a sec and just… enjoy.
It feels a little fancy, but you’ll have it ready in a few minutes, honestly. It’s proof that the simplest recipes are often the ones you remember. One bite and you’ll get why.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the topping
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Dice the tomatoes
Cut the tomatoes into small cubes, removing excess seeds if desired. Place them in a bowl and season with salt, pepper, and a drizzle of olive oil.
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Chop the basil
Tear or chop the basil leaves just before serving to keep their fragrance.
Prepare the bread
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Toast the bread
Lightly brush the bread slices with olive oil and toast them on a grill or in the oven until golden and crisp.
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Rub with garlic
While the bread is still warm, gently rub one side with a cut clove of garlic for a subtle flavor.
Assemble
Note: Best served immediately while the bread is still warm and the tomatoes are fresh.
Updated: August 30, 2025