Tomato Bruschetta

For Bruschetta:

• 5-6 tomatoes, finely chopped
• ⅓ cup chopped basil leaves
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste

For Serving:

• 1 Baguette French Bread or Italian Bread, sliced into rounds
• Toasted Butter or olive oil to spread on bread

Combine finely chopped tomatoes, basil, and garlic in a bowl. Strain for 10 minutes. Slice baguette into ½-inch rounds, brush with butter or olive oil, and toast at 375°F for 10 minutes until golden. Return drained mixture to bowl and add balsamic vinegar, olive oil, black pepper, and salt. Mix well and let sit for an hour at room temperature or refrigerated to blend flavors. Serve on toasted bread rounds.