To make bruschetta, start by preparing the tomato mixture and the toasted bread. For the tomato mixture:
- Mince garlic and sauté it lightly in olive oil until golden, then let it cool.
- Dice and drain tomatoes to avoid sogginess, then add them to the garlic oil.
- Thinly slice fresh basil and add it to the bowl.
- Add balsamic vinegar, salt, and pepper, then mix gently and let it marinate in the fridge for about 30 minutes.
For the bruschetta toasts:
- Preheat oven to 400°F.
- Slice a baguette into half-inch slices, brush the top side with olive oil.
- Bake for 5 minutes and then broil for 1-2 minutes until the edges are golden brown; watch closely to avoid burning.
- Optionally, spread goat cheese or Parmesan on the toasts.
- Spoon the tomato mixture over the toasted bread and drizzle with balsamic glaze if desired.
This process ensures flavorful, crisp bruschetta with a fresh tomato topping and perfectly toasted bread.
