Bruschetta al Pomodoro

Ingredients

Baguette

1, sliced into 1-inch thick slices

Olive oil

4 tablespoons, divided

Ripe tomatoes

4 cups, diced (preferably roma or vine-ripened)

Fresh basil

1/2 cup, chopped

Garlic

2 cloves, minced

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Balsamic glaze

optional, for drizzling

Instructions

1. In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Mix gently to combine, allowing the flavors to meld for at least 15 minutes.
2. Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet.
3. Drizzle the remaining 3 tablespoons of olive oil over the top of the baguette slices, ensuring they are lightly coated for optimal crisping.
4. Toast the bread in the oven for about 5-7 minutes, or until they are golden brown and crispy. Keep an eye on them to avoid burning.
5. Remove the toasted baguette from the oven and let it cool slightly. Top each slice generously with the tomato mixture, spooning on a good amount to allow the juices to soak into the bread.
6. If desired, drizzle with balsamic glaze for an added touch of sweetness and acidity.
7. Serve immediately and enjoy the burst of fresh flavors!