Name: Bruschetta
Prep time: 15 min
Total time: 50 min
Yield: 10
Ingredients: 1/4 cup extra-virgin olive oil; 2 cloves garlic (thinly sliced); 4 large tomatoes (finely chopped); 1 teaspoon kosher salt (divided); 1/4 cup thinly sliced fresh basil; 2 tablespoons balsamic vinegar; Pinch of crushed red pepper flakes; 1 large baguette (sliced 1/4″ thick on the bias); Extra-virgin olive oil (for brushing); 2 cloves garlic (halved)

Ingredients

Scale

1/4 cup extra-virgin olive oil
2 cloves garlic (thinly sliced)
4 large tomatoes (finely chopped)
1 teaspoon kosher salt (divided)
1/4 cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
Pinch of crushed red pepper flakes
1 large baguette (sliced 1/4″ thick on the bias)
Extra-virgin olive oil (for brushing)
2 cloves garlic (halved)

Instructions

Heat olive oil in a skillet over medium-low heat, then add garlic and cook until lightly golden. Let cool.
Toss tomatoes with salt and let sit in a strainer for 5 minutes. Transfer tomatoes to a bowl and add basil, vinegar, red pepper, and garlic and oil from the skillet. Let marinate.
Preheat oven to 400°F. Brush bread with oil, toast until golden brown, then rub with halved garlic cloves.
Arrange bread on a platter and spoon tomatoes on top just before serving. Enjoy your fresh bruschetta!