Wash and cross-cut the tomato (cut an "x" on on end). Blanch it in a pot of boiling water for 30 seconds, then remove it to a bowl of cold ice water. Blanching the tomatoes will allow you to easily peel the skin off. Once peeled, cut it into four pieces, remove the seeds and cut it into uniform half-inch-sized cubes.

Place peeled and diced tomatoes in a bowl and season with oil, salt, pepper, and basil leaves. Mix well and let stand for at least 20-30 minutes.

Cut the bread into diagonal slices.

In a flat dish, pour about 2 Tablespoons of oil (per slice of bread) and season with salt and pepper to your taste.

Dip the bread, on one side only, into the oil, as if making 'Scarpetta'. Check that the entire slice surface is seasoned with the oil evenly. Repeat with all four slices.

Heat a nonstick skillet or griddle pan over high heat and arrange the bread slices with the seasoned side down. Mash the bread slices so they toast evenly when golden brown and crispy.

Peel the garlic and rub it on the crusty part of the bread while it is still warm.

Place the tomato on the bread slices just before serving. If you remember, add a drizzle of virgin oil again. Enjoy!