PREHEAT OVEN TO 180°C

• Start by slicing the baguettes into pieces approx 1.5cm wide, approx the width of a finger.
• Place a sieve over a bowl. Add the diced tomatoes and onion into the sieve and season generously with salt. Stir to combine and set aside to release the excess liquid.
• Add the minced garlic to a chopping board with a pinch of salt. Using the side of your knife, repeatedly squish and drag the knife across the board until the garlic forms a paste.
• Combine the garlic paste and olive oil in a small mixing bowl. Season with a generous pinch of salt. Lightly brush the mini baguette pieces in the garlic oil (using approx half of the oil). Pop in the oven for around 7 minutes until lightly toasted.
• Meanwhile, add the tomatoes and onion to a mixing bowl (excess juices now released), stirring the remaining garlic oil into the bowl. Season with additional salt if needed. Add the mixture onto the toasted bruschetta bites and top with chopped fresh basil.