Ingredients
1½lbripe tomatoes,cored and diced
¼cupKalamata olives,pitted, finely chopped
2tspbalsamic vinegar
¼cupfresh basil,finely chopped, plus more for serving
¼tspsalt
¼tspfreshly ground black pepper
½cupextra-virgin olive oil,divided
1baguette,cut into scant ½-inch thick slices on the bias
1garlic clove,halved lengthwise
Preparation
Preheat the oven to 425 degrees F and set a rack in the middle position.
In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary.
Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil.
Bake for about 10 minutes, until crisp and golden on the bottom.
Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once.
Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil.
Serve within 10 minutes, and enjoy!
