1 ½lbsripe Roma tomatoesseeds removed, finely diced, and gently patted dry (about 6-7 tomatoes) (680g)
¼cupfresh basil leavessliced into thin ribbons
¼cupfinely diced white onion
3clovesgarlic finely minced, + 1 additional clove, sliced in half
1Tablespoonolive oil + additional for brushing bread
Sea saltto taste
1French or Italian baguette
To prepare Bruschetta, combine diced tomatoes, chopped basil, diced onion, 3 minced garlic cloves, 1 tablespoon olive oil and sea salt. Stir well and allow to rest for at least an hour for flavor to fully develop (refrigerate if you will not be eating within 2 hours).
Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
Slice baguette on an angle into ½" thick slices. Place on an ungreased cookie sheet
Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.
Bruschetta will keep several days in the refrigerator stored in an airtight container. If you would like to drizzle a balsamic glaze on your Bruschetta you can usually find pre-made glaze in the grocery store (usually in the salad dressing aisle) or you can make your own by cooking ¾ cup of quality balsamic vinegar in a small saucepan over medium heat, stirring occasionally until the vinegar is reduced in volume by at least half and has thickened. Be warned that the smell is very potent!