Tomato Bruschetta

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Prep Time 10

Cook Time 5

Total Time 15

Servings 6 servings

Calories 180

Ingredients

1 baguette, sliced into 1/2 inch rounds
4 ripe roma tomatoes, diced
3 cloves garlic (2 minced, 1 whole for rubbing)
1/4 cup fresh basil, thinly sliced
3 tbsp extra virgin olive oil, plus more for brushing
1 tbsp balsamic vinegar optional
1/2 tsp salt
1/4 tsp black pepper

Instructions

Combine the diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar (if using), salt, and pepper in a bowl. Toss gently and let sit for at least 5–10 minutes to allow the flavors to meld.
Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat. Brush both sides of the baguette slices lightly with olive oil.
Toast the bread in the oven for 5–7 minutes until golden and crisp, or grill for 1–2 minutes per side.
While still warm, rub each slice with the cut side of the whole garlic clove.
Spoon the tomato mixture generously over each slice. Drizzle with a little extra olive oil and serve immediately.

Notes

Letting the salted tomatoes sit draws out moisture and concentrates their flavor — don't skip the resting time. If the mixture looks watery, drain some liquid before topping the bread to prevent sogginess. Rubbing a raw garlic clove on the warm toast adds flavor without overpowering. Bruschetta is best assembled right before serving.