* 5-7 tomatoes (I use tomatoes on the vine)
* 2 cloves garlic, chopped/crushed
* 2 Tbsp. fresh basil, finely chopped
* 1 1/2 tsp. kosher salt
* 1 tsp. freshly ground black pepper
* 2 1/2 tsp. balsamic vinegar
* 3 Tbsp. olive oil
* Ciabatta bread or rustic baguette
Directions
In medium bowl whisk garlic, basil, balsamic vinegar, salt and pepper together. Drizzle in one tablespoon of olive oil at a time while whisking (this ensures that oil and vinegar emulsify.)
Dice tomatoes. *I usually cut off the top of the tomato and 'empty' the tomato of seeds and juices by cleaning out the tomato with my thumb. This ensures that the bruschetta is not too watery. Once tomato is 'emptied' of seeds and juices I slice and dice.
Add tomatoes to bowl and mix thoroughly. Let bruschetta sit at room temperature for 20 minutes to absorb all flavors. Enjoy bruschetta on fresh or toasted ciabatta bread or any type of baguette.
