Step 1: Prepare the Tomatoes
Start by washing your tomatoes thoroughly under cool water and patting them dry. Remove the stem end and core if needed. Dice the tomatoes into small, uniform ¼-inch pieces – you want them small enough to sit nicely on the bread but large enough to maintain texture. As you chop, if your tomatoes are particularly juicy, you can remove some of the seeds and watery gel (though this isn’t necessary with Roma tomatoes). Transfer the diced tomatoes to a large mixing bowl.

Step 2: Make the Tomato Mixture
To the bowl with tomatoes, add the minced garlic, chopped fresh basil, 3 tablespoons of extra virgin olive oil, balsamic vinegar, salt, and black pepper. If you like a little heat, add a pinch of red pepper flakes. Using a wooden spoon or spatula, gently fold everything together until well combined. Taste and adjust seasoning – tomatoes can take quite a bit of salt! Let this mixture sit at room temperature while you prepare the bread. This allows the flavors to meld together and the tomatoes to release some of their juices, creating a light dressing.

Step 3: Prepare and Toast the Bread
Preheat your oven to 400°F (200°C) or prepare your oven broiler. Using a sharp serrated knife, slice your baguette or Italian loaf into ½-inch thick diagonal slices. You should get about 12-16 slices depending on the length of your bread. Arrange the bread slices in a single layer on a large baking sheet. Lightly brush one side of each slice with extra virgin olive oil, or drizzle the oil over them.

Step 4: Toast to Perfection
Place the baking sheet in the preheated oven and toast for 3-5 minutes, watching carefully, until the bread is golden brown and crispy around the edges. If using the broiler, this will happen much faster (1-2 minutes), so watch constantly to prevent burning. You want the bread to be crispy and golden but not dark brown or burnt. The texture should be crunchy on the outside while still having a slight chewiness in the center. Remove from the oven and let cool for just a minute.

Step 5: Add the Garlic
While the toasted bread is still warm, take a whole peeled garlic clove and rub it vigorously over the oiled side of each bread slice. The rough, toasted surface of the bread will act like a grater, and the garlic will melt into the warm bread, infusing it with flavor. Use a light hand – a little raw garlic goes a long way! One or two passes across each slice is perfect.

Step 6: Assemble the Bruschetta
Just before serving (this is important – don’t assemble too far ahead!), give your tomato mixture a good stir. Using a slotted spoon, scoop generous amounts of the tomato topping onto each piece of garlic-rubbed toast. Let a little of the flavorful juice from the bowl drip onto the bread, but avoid making them too wet or they’ll become soggy. Arrange the topped bruschetta on a pretty serving platter.

Step 7: Garnish and Serve
Drizzle the assembled bruschetta with a final touch of your best extra virgin olive oil. Sprinkle with a tiny pinch of flaky sea salt if desired. Garnish with a few extra small basil leaves for a beautiful presentation. Serve immediately while the bread is still warm and crispy!