INGREDIENTS

• 1 1/2 cups finely chopped fresh tomatoes 
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp minced garlic
• 3 Tbsp chopped basil
• salt and pepper to taste
• 1 baguette or ciabatta bread

DIRECTIONS

1. Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Add salt and pepper to taste.
2. Refrigerate for 15 minutes in order for the flavors to marinate.
3. Preheat oven to 425°F. Line a baking sheet with foil and set aside.
4. Cut the bread into 1/2 inch slices. Brush olive oil on the top and bake until lightly toasted, about 3 minutes.
5. Top with bruschetta and serve immediately.