Ingredients:

  • 6 medium tomatoes, diced (about 600g / 21 oz)
  • 1/4 cup fresh basil leaves, thinly sliced (about 15g / 0.5 oz)
  • 2 cloves garlic, minced (about 6g / 0.2 oz)
  • 2 tablespoons extra virgin olive oil (30 ml / 1 fl oz)
  • 1 tablespoon balsamic vinegar (15 ml / 0.5 fl oz)
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1/2-inch thick rounds (about 300g / 10.5 oz)
  • 2 tablespoons extra virgin olive oil (30 ml / 1 fl oz)

Instructions:

  1. Combine diced tomatoes, basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Gently toss to combine.
  2. Preheat oven to 375°F (190°C / Gas Mark 5). Arrange baguette slices on a baking sheet. Brush lightly with olive oil (optional).
  3. Bake for 5 minutes, or until golden brown and lightly toasted. Alternatively, toast the bread slices under a broiler (griller), watching carefully to prevent burning.
  4. Spoon the tomato mixture generously over the toasted baguette slices.
  5. Serve the bruschetta recipe immediately for the best flavour and texture.