📖 Instructions

1. First things first, let's get that barley cooking! In a medium saucepan, bring 3 cups of water or vegetable broth to a boil. Add the barley, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the barley is tender and has absorbed most of the liquid. I usually give it a stir every now and then to make sure it's not sticking to the bottom.
2. While the barley is cooking, it's garlic oil time! Crush or mince 2 cloves of garlic and put them in a small saucepan. Add 1/4 cup of olive oil. Heat over low heat for about 5 minutes, until the garlic is fragrant but not browned. Burnt garlic oil tastes yuck! Remove from heat and set aside. It’s tempting to crank up the heat, but trust me, low and slow is the way to go here.
3. Time to chop those tomatoes! Dice the tomatoes into small, bite-sized pieces. I like to use Roma tomatoes for this recipe because they're meaty and have fewer seeds, but any ripe tomato will do just fine.
4. Once the barley is cooked, drain any excess liquid and transfer it to a large bowl. Add the diced tomatoes, chopped fresh basil, garlic oil (garlic removed), grated Parmesan cheese (if using), salt, and pepper. Gently toss everything together until well combined. Give it a taste and adjust the seasoning as needed. I usually add a pinch more salt – it really brings out the flavors!
5. Now, for the bread! Slice the baguette into 1/2-inch thick slices. You can lightly brush each slice with olive oil if you're feeling fancy. Toast the bread slices in a toaster oven or under the broiler until they are golden brown and slightly crispy. Watch them carefully so they don't burn! If you don't have a toaster oven, you can bake them at 375°F (190°C) for about 5-7 minutes.
6. Rub each toasted bread slice with a clove of garlic. This step is optional, but it adds an extra layer of garlicky goodness that I just adore. Don't be shy – really get that garlic flavor in there!
7. Finally, spoon the barley and tomato mixture onto each toasted baguette slice. Garnish with extra fresh basil leaves and a drizzle of olive oil, if desired. Serve immediately and watch them disappear! Seriously, these things are addictive. I made a double batch last time, and they were gone in minutes.