To Prepare:

Slice baguette and grill on both sides on an open fire or BBQ. Rub lightly with fresh raw garlic. Slice tomatoes in half and toss with sea salt. Finely chop garlic and finely slice shallots and add to tomato mixture. Toss with olive oil and basil oil and season to taste with balsamic vinegar and freshly cracked black pepper. Finely slice the basil into fine ribbons (chiffonade) and add just prior to serving. Chill.