Classic Tomato Bruschetta

Ingredients

Instructions

1. 1

   PREPARE THE BREAD: Preheat your oven to 400°F (200°C). Slice the GF baguette into rounds about 1/2 inch thick - you should get about 16-20 slices. Arrange in a single layer on a baking sheet. Using a pastry brush or the back of a spoon, brush one side of each slice with olive oil (use about half of the total olive oil for this).

2. 2

   TOAST UNTIL GOLDEN: Bake for 4-5 minutes until the tops are light golden and the edges are starting to crisp. Watch carefully as GF bread can burn quickly. Flip the slices and bake another 2-3 minutes until both sides are golden and crispy. Remove from oven and let cool on the baking sheet - they'll crisp up more as they cool.

3. 3

   MAKE THE TOMATO TOPPING: While the bread toasts, cut the Roma tomatoes in half, scoop out the seeds with a spoon (this prevents soggy bruschetta), and dice into small pieces about 1/4 inch. Place in a bowl. Add the fresh basil (slice leaves into thin ribbons, called chiffonade), minced garlic, remaining olive oil, balsamic vinegar, and salt. Stir gently to combine.

4. 4

   LET FLAVORS DEVELOP: Let the tomato mixture sit at room temperature for at least 15 minutes (up to 1 hour). This allows the tomatoes to release some juices and the flavors to meld together. Stir again before using and taste - adjust salt or vinegar if needed.

5. 5

   ASSEMBLE JUST BEFORE SERVING: Using a slotted spoon (to leave excess liquid behind), spoon a generous amount of the tomato mixture onto each toast. Pile it high - about 2 tablespoons per slice. The bread should be fully loaded but not dripping.

6. 6

   SERVE IMMEDIATELY: Bruschetta is best eaten right away while the bread is still crispy. Once the tomato mixture sits on the bread for more than a few minutes, it will start to get soggy. Arrange on a platter and serve as an appetizer or snack. Optional: drizzle with a little extra balsamic vinegar or olive oil for presentation.