3Tablespoonsextra virgin olive oil, plus additional for brushing
salt and pepper to taste
1 1/2Tablespoonsbalsamic vinegar (optional)
Heat oven on broil setting. Place bread on cookie sheet and brush tops with olive oil. Toast in oven on top rack for 1-2 minutes. Watch carefully and do not let the bread burn.
Combine tomatoes, basil, garlic, olive oil, salt and pepper, and balsamic (if using) in a medium-sized bowl. Just before serving, evenly distribute the tomato mixture on top of the toasted bread. Serve immediately.
*Try and select a more dense, sturdy bread that can support the moisture and volume of the topping for this bruschetta such as country bread, sourdough, etc.