Classic Bruschetta

Comments: Nothing screams summer quite like bruschetta. Toasted bread gets rubbed with garlic (don't skip it, it's the best part) and topped with simply marinated tomatoes. The brighter and juicier your tomatoes, the better your bruschetta will be
Source: Other  https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-recipe/

Serving Size

Refresh / Double it

INGREDIENT	MODIFIER	VOLUME	WEIGHT	DIRECTIONS
Olive Oil			4 T	Make marinated tomatoes: Preheat oven to 400 F. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
Garlic (fresh)	thinly sliced		2 clv
Tomatoes (fresh)	Diced		4 ea	In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.
Basil (fresh)	thinly sliced		1 c
Vinegar, balsamic			2 T
Kosher Salt			1 t
Cayenne / red pepper			1 pn
Bread, french (includes sourdough)			1 ea	Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
				Spoon tomatoes on top of bread just before serving.