Bruschetta

This is an incredibly simple version of an Italian classic. It has been well-received by numerous crowds and can easily be doubled or tripled. I think I'll make it again this weekend.

Bruschetta
Serves 6-8
Prep Time: 20 minutes, plus time for flavors to combine
Cook Time: 5 minutes, to toast the bread 

• 4 large tomatoes, cored and diced
• 1/4 cup chopped fresh basil
• 1 small shallot, very finely minced (less if onion is offensive)
• 1/4 cup extra virgin olive oil, plus 2 tbsp for brushing the bread
• 2 tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 large baguettes, sliced thinly on a bias (diagonal)
• 2 cloves garlic, whole

Once the bread is sliced, drizzle or brush with olive oil on both sides and toast in a 400 degree oven for about 5 minutes, turning halfway through.
Rub each slice of bread with a whole garlic clove, imparting fresh garlic flavor but not overwhelming the bread with chunks of raw garlic.
Combine all the ingredients for the topping in a large, non-reactive bowl. Allow to sit for about 20 minutes before spooning onto the cooled crostini.