Tomato and Olive Bruschetta with Basil

Simple and easy to make, bruschetta is an Italian appetizer of toasted bread drizzled with olive oil, rubbed with garlic, and topped with seasonal ingredients. This classic version highlights two summer favourites - fresh tomatoes and basil - livened up with briny olives and a splash of balsamic vinegar. Because this bruschetta recipe is so simple, it's important to use high-quality ingredients. Look for the juiciest, ripest summer tomatoes - preferably heirlooms for their varied colour and flavour - as well as the best quality bread, olive oil, and balsamic vinegar you can find.

4-6 cloves garlic, chopped as finely as you like
1½ lbs heirloom tomatoes, chopped, with their seeds and juice (~ 3-4 tomatoes)
1 oz Kalamata olives, pitted and quartered (~ 8)
1 Tbsp. balsamic vinegar
¼ cup fresh basil, finely chopped
1 Tbsp. extra-virgin olive oil, plus more for brushing
sea salt
black pepper, freshly ground
1 baguette, sliced diagonally into 12-16 rounds (~ ½" thick)

Begin by combining the garlic, tomatoes, olives, balsamic vinegar, basil, salt, pepper and oil in a medium bowl. Toss to combine, then taste and adjust seasoning, if necessary. If the tomatoes aren't as sweet as you'd like, add ⅛ tsp. sugar. Stir it up and let it sit for at least 30 minutes or until ready to serve.

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 2-3 minutes. Alternatively, you can bake them for about 10 minutes, until crisp and golden on the bottom. Then, flip and bake the other side until golden.

Arrange the bread on a serving platter and mound a heaping Tbsp. of bruschetta mixture on top of each piece. Put any remaining tomato mixture in a small serving bowl and serve alongside with the bruschetta. Serve within 10 minutes so that the bread stays crisp.

Makes 4-6 servings.