K, so got all the ingredients ready first. Those eagle-eyed among you will notice the absence of onion. PANIC NOT! They're just out of shot to the left there. I went with red onion for a little variety!
Check out my ingredients!
OK, so I used a REALLY small baguette for my first attempt, didn't wanna go TOO nuts. Sliced it at kind of an angle to get longer bits so I could really load those babies up!
Ready for toastin' complete with a brush of olive oil, good tip that one...
So while that was in the oven catching a tan, I prepped the ingredients and mixed the salsa! Toms were a bit on the ripe side so kinda spat everywhere but hey, all part of the fun, right? I think I added like half a Jalapeño chilli which almost didn't register so I'd say if you're using that variety, go 'full chilli'. If you're using birds-eye chillis, those things are the devil and you should probably only just SHOW it to the salsa instead of actually throwing any in. I also used fresh basil instead of parsley (as the Mrs doesn't do parsley). Smells amazing.
Added salt and pepper generously, as suggested...
Boom, toasting done! Time to plate up!
So final touches were to whip out a posh chuck of wood 'a la Jamie Oliver' and spoon on the salsa! Also (coz I'm a jerk) I drizzled some balsamic vinegar over the top.