Ingredients

1 large french baguette
2 oz garlic, chopped
4 oz extra-virgin olive oil
30 whole basil leaves
12 ripe tomatoes, finely chopped
2 oz balsamic vinegar
1 t salt
1/2 t black pepper
1 oz basil, chopped

Directions

Cut baguette into 30 slices, each 1/4-inch thick. Place them on a baking tray and bake until golden brown in a 350 F. oven.

Saute 1 ounce chopped garlic with 2 ounces extra-virgin olive oil. Brush on toast.

Then place a whole basil leaf on each piece of toast.

In a mixing bowl, combine chopped tomatoes, vinegar, salt, pepper, chopped basil and remaining garlic and oil. Carefully top each bruschetta with the tomato mixture.

Serve at room temperature soon after preparing.