Ingredients

• 3 to 6 fat cloves garlic, chopped as finely as you like
• 2 large heirloom tomatoes, chopped, with their seeds and juice
• 10 leaves fresh basil, thinly sliced
• 1 ounce kalamata olives (about 8), pitted and quartered
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil, plus more for the bread
• Kosher salt and freshly ground black pepper
• 1 baguette, sliced diagonally into 12 to 16 rounds

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Dump the garlic, tomatoes with their seeds and juice, basil, olives, balsamic vinegar, olive oil and some salt and pepper into a mixing bowl. Stir it up and let it sit until ready to serve.
3. Heat a grill pan over high heat. Brush both sides of the bread slices with some olive oil and grill until grill marks form, about 2 minutes; flip and grill on the other side, another 2 to 3 minutes. Arrange the bread on a serving platter and mound a heaping tablespoon of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve with the bruschetta.