Tomato and Basil Bruschetta with Balsamic Glaze

Instructions

1. 1

   Prepare the Tomato Topping

   • To prevent a watery topping, core and seed the Roma tomatoes before dicing them into small, 1/4-inch pieces.
   • In a medium bowl, combine the diced tomatoes, finely diced red onion, 2 minced garlic cloves, and chopped fresh basil.
   • Drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper.
   • Gently stir to combine. Set aside at room temperature for at least 15-30 minutes to allow the flavors to meld.
2. 2

   Toast the Bread

   • Position an oven rack about 6 inches from the heating element and preheat the broiler to high.
   • Slice the baguette on a slight diagonal into 12 slices, each about 1/2-inch thick.
   • Arrange the slices in a single layer on a baking sheet.
   • Brush the tops of the bread slices with the remaining 1 tablespoon of olive oil.
   • Broil for 1-3 minutes, watching very closely, until the tops are golden brown and crisp. There is no need to flip them.
3. 3

   Infuse with Garlic

   • Immediately after removing the bread from the oven, take the halved garlic clove and rub the cut side over the warm, toasted surface of each slice.
   • The heat from the bread will release the garlic's essential oils, infusing the toast with a subtle, aromatic flavor.
4. 4

   Assemble and Serve

   • Give the tomato mixture one last stir to redistribute the juices.
   • Just before serving, spoon a generous amount of the tomato topping onto each slice of garlic-rubbed toast.
   • If desired, drizzle with balsamic glaze for a touch of sweet acidity.
   • Arrange on a platter and serve immediately to ensure the bread remains perfectly crispy.