1 C. ripe beefsteak tomato, seeded and diced
3/4 C. cannelloni beans, rinsed and well-drained
1/4 C. English cucumber, peeled and diced
2 Tbsp. green onion, thinly sliced
1 clove garlic, chopped fine
1 Tbsp. each fresh oregano and fresh basil, chopped fine
Freshly ground pepper and salt to taste
1 baguette sliced
1 large clove garlic, cut in half
4 tsp. extra-virgin olive oil
In a bowl, combine all the topping ingredients and toss well. Cover and refrigerate for at least 2 hours, or for up to 2 days to allow the flavors to blend.
Drizzle cut baguette rounds with olive oil, then toast in a broiler or grill for 1-2 minutes on each side. Remove from heat. Rub a cut side of garlic clove on each round, and mound an equal amount of topping on the garlic-rubbed side of each. Transfer to platter and serve immediately.