Preheat the oven to 350 degrees Fahrenheit. Have 2 medium/large baking sheets ready. You do not need to line them with anything or spray the pan, however, for easier clean-up, you may line with foil or parchment paper. Set aside.
In a small skillet pan, saute minced garlic in 1 Tbsp Simply Nature Organic Extra Virgin Olive Oil until browned and slightly crispy. Set aside.
Chop tomatoes and mango, dice red and white onion, and combine in a mixing bowl. Add sauteed garlic with excess olive oil. Shred Parmesan using a cheese grater.
Squeeze fresh lemon juice from 1/2 lemon on top of the mixture. Add salt and pepper, to taste. Mix well and chill in the refrigerator.
Cut French baguettes into 1/4 inch slices using a serrated knife. Transfer to your baking sheets, evenly spread out.
Add 2 Tbsp of extra virgin olive oil to a small bowl. Use a silicone brush to lightly coat sliced bread. Then, add 1/4-1/2 tsp basil paste on top and use a spoon to spread across the bread.
Place baking sheets in the oven for 8-10 minutes, until crispy.
Remove from oven and top with chilled tomato/mango mixture, about 1 Tbsp on each slice.
Add a sprinkle of Parmesan cheese on top, if desired, and a drizzle of Balsamic vinegar.
Serve immediately. Enjoy!
Store any leftovers of the topping mixture in an airtight container in the refrigerator for up to 3 days. Store any leftover bread in a plastic, re-sealable bag at room temperature. I recommend leaving any leftover bread untoasted, and waiting until you are ready to serve any leftover topping to add oil/basil and toast in the oven.
One serving is 3-4 slices of bread with topping. 2 French Baguettes yields approximately 16-20 servings.