4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1 small-medium red onion
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD:
1 large baguette, sliced ¼" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
In a large bowl, toss together fresh tomatoes, red onion, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 400°. 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.
TIP FROM THE FARMER'S WIFE: I don't use olive oil on the bread because I like it really crunchy & dry. I also buy the "Balsamic Reduction" which is in the oil section. It's a bit spendy (I think about $5 a bottle) but it lasts for months because you don't have to use much. I like the reduction better because it's thicker and doesn't make it so watery.
Credit to: https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-recipe/