Two slices of baguette, a spoonful of ripe tomato, and a drizzle that does the heavy lifting. This is the appetizer to make when people show up unannounced — fifteen minutes, and it tastes like you planned it.

The trick is keeping the tomato and the bread separate until the last possible second. Salt pulls water out of diced tomato within minutes, and that water is what turns crisp toast into a soggy plate. Red Onion Vinegar whisked with a little honey gives you a sweet-savory drizzle with real depth, and fresh basil goes in torn rather than chopped so the leaves bruise less and stay green.

Brush the baguette with Basil Extra Virgin Olive Oil before it goes in the oven, not after. The oil toasts into the crumb and the herb note carries all the way through.