Classic Tomato and Basil Bruschetta

Ingredients

• 1 loaf Sourdough bread loaf, sliced into 1-inch rounds
• 6 medium Vine-ripened Roma tomatoes, diced
• 0.5 cup Fresh basil leaves, chiffonade
• 0.25 cup Extra virgin olive oil
• 2 cloves Garlic cloves, peeled and halved
• 2 tablespoons Balsamic glaze(optional)
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Minced garlic (for the tomato mixture)

Instructions

1. 1

   In a medium bowl, combine the diced tomatoes, minced garlic, fresh basil, salt, and pepper.

2. 2

   Drizzle 2 tablespoons of extra virgin olive oil over the tomato mixture and toss gently to combine.

3. 3

   Let the tomato mixture sit at room temperature for 15-20 minutes to allow the flavors to marry.

4. 4

   Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.

5. 5

   Brush both sides of the sourdough slices with the remaining olive oil and toast until golden brown and crisp.

6. 6

   While the bread is still warm, rub the cut side of the halved garlic cloves across the surface of each slice.

7. 7

   Spoon a generous amount of the tomato mixture onto each toasted slice, ensuring you get some of the juices.

8. 8

   Drizzle with balsamic glaze if desired and serve immediately while the bread is still crunchy.