Cooking Instructions

Begin by washing and dicing the ripe tomatoes into small pieces. Mince the garlic cloves and combine them with the diced tomatoes in a mixing bowl.

Drizzle the tomato mixture with extra-virgin olive oil and balsamic vinegar. Chop fresh basil and add it to the mixture, seasoning with salt and pepper to taste.

Allow the tomato mixture to rest for at least 15 minutes to let the flavors meld together.

Preheat your oven to 400°F (200°C). Slice the baguette (or alternative bread) into 1/2-inch pieces and brush one side with olive oil.

Bake the bread slices in the preheated oven for 5-7 minutes until they are golden brown. Once toasted, remove from the oven and let cool slightly.

Just before serving, assemble the bruschetta by placing a generous spoonful of the tomato topping on the toasted side of each bread slice.

For the best results, remember to choose ripe, flavorful tomatoes and toast your bread just before serving to maintain its crispness.

If you'd like to prepare the tomato topping in advance, you can do so up to 2 hours ahead of time and store it in the refrigerator.

However, be sure to assemble the bruschetta right before serving to ensure that the bread stays crunchy and does not become soggy.