Tuscan Bread And Tomato Salad (Panzanella)

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7 tablespoons extra-virgin olive oil

2 tablespoons butter

2 cloves garlic, peeled and coarsely chopped

1 12-inch length of baguette

2 tablespoons balsamic vinegar

2 teaspoons kosher or sea salt

1/4 teaspoon coarsely ground black pepper

8 very ripe assorted tomatoes (3 lb.), large ones chopped

1/2 cup basil leaves, torn into pieces or cut into ribbons

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