Delicious, homemade Chef William's "bruschetta"

What you will need:

1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil

Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).

Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.

Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!