| 6-7 Ripe Tomatoes | 1 tsp Balsamic Vinegar | 1/2 tsp ground pepper |
| 2 tsp Minced Garlic | 6-8 Fresh Basil Leaves, chopped | 1 loaf of Baguette |
| 1 Tbsp Olive Oil | 1 tsp Kosher Salt | 1/4 Cup Olive Oil |
Preheat oven to 450.
Dice tomatoes and drain the liquid. To tomatoes add minced garlic, 1 Tbsp olive oil, balsamic vinegar, basil, salt, and pepper. Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. When the oven has reached 450°F place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. Top with shredded mozzarella if desired.
