Step 1

Preheat your grill to 225°F.

Step 2

Dice your tomatoes and get rid of the watery seeds.

Step 3

Place into a grill-safe baking dish and smoke on the grill for 20 minutes.

Step 4

Remove from the grill and chill for at least 2-3 hours. Overnight is also fine.

Step 5

Remove from the fridge and drain off the excess water that is released from the tomatoes.

Step 6

Preheat a pan on the stovetop or griddle over medium heat with the olive oil in it.

Step 7

Slice the baguette and toast it in the pan (or the griddle) on both sides until golden brown. If your Traeger is still heated, you can also brush both sides of the baguette with the olive oil and then toast on the grill.

Step 8

Place all the basil leaves together, all facing uniformly. Roll them up staring at the short side. Slice, to chiffonade.

Step 9

Mix the basil gently with the tomatoes.

Step 10

Sprinkle the tomato basil mixture with the Himalayan Sea Salt.

Step 11

Load up that tomato and basil mixture onto your toasted baguette rounds. Drizzle with generous amounts of the highest-quality balsamic vinegar you can find.

Step 12

Eat immediately. Or as soon as possible after the drizzle. The crunch of the baguette is key to this experience.