1/2 small baguette
1 large clove garlic -- crushed
1/2 cup olive oil
6 medium-large tomatoes -- cut into large chunks
1/2 medium onion -- chopped
3 tablespoons fresh basil -- coarsely chopped
1/4 cup balsamic vinegar
Preheat oven to 300.
Split baguette in half lengthwise. Rub 1 side with crushed garlic and brush liberally with olive oil.
Cut bread in half again lengthwise and then cut into 3/4" chunks.
Place pieces on a baking sheet, crust-side down. Bake until dark golden brown (about 45-60 minutes). Set aside.
Place tomatoes in a bowl. Add onion and basil. In a separate bowl, whisk together vinegar and 1/2 cup olive oil. Pour over salad and toss.
Add reserved croutons just before serving. Serve at room temperature or chilled. Garnish with fresh basil sprigs.