Bruschetta is the essence of Italian antipasto. The garlic-rubbed toast provides a crunchy base for the juicy, marinated tomatoes. Use the best olive oil you have.
- Dice the tomatoes into small cubes, discarding some of the excess seeds and liquid to prevent sogginess.
- In a bowl, toss the tomatoes with minced garlic, chopped basil, olive oil, and sea salt. Let this mixture sit (macerate) for 15 minutes.
- Slice the baguette into 1/2 inch slices. Brush with olive oil and grill or toast in the oven until golden and crisp.
- Cut a clove of garlic in half and rub the cut side vigorously over the hot toasted bread. This imparts a strong garlic flavor without the bite of raw garlic pieces.
- Spoon the tomato mixture onto the toasts. Drizzle with a balsamic glaze if desired. Serve immediately.