WHAT YOU’LL NEED

FOR THE TOMATOES

4 tbsp. extra-virgin olive oil
5 cloves garlic, thinly sliced
4 large tomatoes, diced
1 tsp assorted died mixed herbs
2 tbsp. Sprig Habanero
1 tsp. kosher salt
Pinch of crushed red pepper flakes

FOR THE BREAD

1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

HOW IT’S DONE

MARINATING THE TOMATOES: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool. In a large bowl, toss together tomatoes, herbs, SPRIG Habanero sauce, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.

TOASTING THE BREAD: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

SERVE: Spoon tomatoes on top of bread just before serving.