1. Cut 1 baguette into diagonal slices that are 1 inch (2.50 cm) thick, add the slices into a baking tray, all in a single layer, drizzle each slice with a kiss of extra virgin olive oil, add into a preheated oven, broil only option (top heat) 210 C - 410 F, and lightly toast for 2 to 3 minutes, then set aside

TO MAKE THE GARLIC MAYO AIOLI

1. Add 1/2 cup mayonnaise into a bowl, finely grate in 1 clove of garlic, squeeze in 1 tsp lemon juice and add in 1 tbsp extra virgin olive oil, season with sea salt & black pepper, whisk together until well mixed

2. Add spoonfuls of the sauce over a couple slices of the toasted baguette, sprinkle with a dash of sweet smoked paprika and top off with finely chopped parsley

TO MAKE THE GARLIC PARSLEY SAUCE

1. Finely chop a generous handful of fresh parsley, add into a bowl, finely grate 1 clove of garlic, add in 2 tbsp extra virgin olive and season with sea salt & black peper, whisk together until well mixed

2. Add a spoonful of the sauce over a couple slices of the toasted baguette

TO MAKE THE TOMATO SAUCE

1. Finely grate 2 large tomatoes, finely grate in 1 clove of garlic, pour in 1 tbsp of extra virgin olive and season with sea salt & black pepper, whisk together until well mixed

2. Add spoonfuls of the sauce over a couple slices of the toasted baguette and top off with finely chopped parsley