Tomato Bruschetta

• 1 sourdough baguette, sliced diagonally
• 4 ripe Roma tomatoes, diced
• 2 garlic cloves (1 for rubbing, 1 minced)
• Large handful fresh basil, torn
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper
• Optional: fresh mozzarella, prosciutto

Instructions

1. 1

   Combine diced tomatoes with minced garlic, torn basil, 2 tbsp olive oil, and balsamic vinegar. Season generously. Let marinate 10 minutes.

2. 2

   Brush bread slices with remaining olive oil. Grill or broil until golden and charred at edges, 2-3 minutes per side.

3. 3

   While bread is still hot, rub each slice with the cut side of a garlic clove.

4. 4

   Spoon tomato mixture generously over each slice.

5. 5

   Finish with a drizzle of olive oil and a few extra basil leaves.

6. 6

   Serve immediately — bruschetta waits for no one.

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