Bruschetta with Balsamic Glaze and Fresh Basil

Preheat your oven to 400°F (200°C).

Core and dice the Roma tomatoes. Place them in a fine-mesh sieve or colander for 5-10 minutes to drain excess juice, which prevents the bread from getting soggy.

In a medium mixing bowl, toss the drained tomatoes with 1 tablespoon of olive oil, chopped fresh basil, salt, and pepper. Set aside at room temperature for 15 minutes to allow flavors to meld.

Slice the baguette into 1/2-inch thick rounds. Lightly brush both sides of each slice with the remaining olive oil and place them on a large baking sheet.

Bake the bread for 8-10 minutes, flipping halfway through, until the edges are golden brown and the centers are crisp.

Peel the garlic cloves and cut them in half. Rub the cut side of the garlic onto one side of each warm, toasted bread slice.

Using a slotted spoon to avoid excess liquid, top each garlic-rubbed toast with a generous portion of the tomato mixture.

Arrange the bruschetta on a serving platter and drizzle with the balsamic glaze immediately before serving.