Fried bread with tomatoes and soppressata

Ingredients:

• 1 baguette (about 55 cm), cut in half lengthwise
• 1 tbsp extra-virgin olive oil + extra for greasing
• 60 g thin slices of soppressata
• 1 large clove of garlic, cut in half
• 1 large ripe tomato, halved
• Half a small bunch of mint, leaves chopped
• Half a small bunch of parsley, leaves chopped
• 1 teaspoon red wine vinegar

Preparation:

1. Preheat an outdoor grill to medium-high heat. Brush the cut side of each baguette half with olive oil and sprinkle with salt. Grill until grill marks appear, about 5 minutes. Remove from heat and set aside.
2. Grill the soppressata until it begins to bubble and curl slightly, 1 to 2 minutes per side.
3. Rub the cut side of a garlic half onto the cut sides of toasted bread. Then do the same with the tomato halves, pressing firmly onto the crispy bread until only the tomato skin remains.
4. Cut the grilled soppressata and remaining tomatoes into bite-sized pieces and transfer to a medium bowl. Add the mint, parsley, vinegar, remaining olive oil, salt, and toss to combine. Cut each bread half diagonally into 6 equal pieces. Top each piece of grilled bread with the tomato and soppressata salad.