First, preheat your oven to 400-degrees.
Take a French baguette and slice it on a bias, about 1/2 an inch to 1 inch thick. It does not have to be perfect.
Lay them all out on a sheet pan.
In a separate bowl, combine, 4 cloves of garlic, 1/4 cup of nice fruity extra virgin olive oil and mix. Do yourself a favor and go get a microplaner. See how easy it is to grate the garlic on it?
With a pastry brush, rub the garlic oil on each side of the bread. Now place in the oven for about 5 minutes. Then flip to the other said and let bake for another 3-5 minutes. You want it nice and toasted not burnt. And this is the perfect crostini! You can use it for anything! Salads, spreads or just to munch on!
In another bowl, combine 2 large and fresh diced tomatoes (tutorial on its way), 4 cloves garlic minced on a microplaner, some fresh basil, chopped finely, good olive oil and salt and pepper. Mix it all up, taste and season as necessary. I like mine with a lot of garlic. But remember the key here is good and fresh ingredients.
Remove the bread and let it cool. Make ahead tip, you can make the crostini up to two days ahead of time and store them at room temperature in a ziplock bag.
Top each crostini with about a heaping teaspoon of tomato mixture and serve immediately. You can also place some basil on top or shred some Parmesan cheese on top.