20-24oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small
1 clove garlic minced
1/4 cup fresh basil chopped fine
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 tsp each salt & pepper (or to taste)
Olive oil & fresh garlic for toasting
Mix all ingredients and let stand at room temperature for 2 hours.
Slice the baguette, brush with olive oil and lightly toast. Rub each toasted slice baguette with a clove of garlic.
Top with bruschetta.