Bruschetta

Ingredients

Tomatoes

• 1/4 c. extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 4 large tomatoes, finely chopped
• Kosher salt 
• 1/4 c. thinly sliced fresh basil
• 2 Tbsp. balsamic vinegar 
• Pinch of crushed red pepper flakes

Bread & Assembly

• large baguette, sliced 1/4" thick on the bias
• Extra-virgin olive oil, for brushing
• 2 cloves garlic, halved

Directions

Tomatoes

1. In a medium skillet over medium-low heat, heat oil. Add garlic and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.
2. Meanwhile, set a large strainer or colander over a bowl. Add tomatoes and toss with 1/2 teaspoon salt.
3. Let sit 5 minutes. Transfer tomatoes to a large bowl. Add basil, vinegar, crushed red pepper flakes, and 1/2 tsp. salt and toss to combine. Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days

Bread & Assembly

1. Preheat oven to 400°. Brush bread on both sides with oil and arrange on large baking sheet. 
2. Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes. Let cool 5 minutes, then rub one side of bread with halved garlic cloves.
3. Arrange bread on a platter and spoon tomatoes on garlic-rubbed side of bread just before serving