Tomato Basil Bruschetta with Balsamic Drizzle

Preheat the oven (or a gas grill) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up if desired.

Dice your tomatoes and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind. Stir the salt into the tomatoes and add the onion, basil, and garlic as they are ready. Stir to combine and set aside to marinate while you work on the bread.

Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasts to a serving platter and set aside.

When you’re ready to serve, carefully drain off the excess tomato juice that has accumulated in the bowl. Add the remaining 2 tablespoons of olive oil and stir to combine. Season the mixture with additional salt to taste. If you don’t feel like your bruschetta is garlicky enough, add another pressed clove of garlic.

Top each toast with the tomato mixture, tipping your spoon against the bowl to release excess juice as necessary. Lightly drizzle a couple of tablespoons of thick balsamic vinegar on top, and sprinkle lightly with flaky salt if you have any. Bruschetta is best served promptly.