1 pound medium-ripe tomatoes, cored and cut into 1/2-inch dice
1/2 cup thinly sliced fresh basil
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
30 (1/2-inch thick) slices Italian or French bread (as crusty as you can find)
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