1baguettesliced lengthwise and then into 4 equal widths (8 pieces in total)
2pintscherry tomatoeshalved, or around 4 cups chopped beefsteak tomatoes
1-2clovesgarlicminced finely
Handful fresh basilchopped
Salt and pepper to taste
3tablespoonsolive oil
Splash of balsamic or red wine vinegar
3tablespoonsolive oil and 2 tablespoons butter for frying
Instructions
Make the bruschetta topping:
Combine the tomatoes, garlic, basil, salt, pepper, olive oil, and vinegar in a bowl. Stir gently to combine and let marinate at room temperature while you make the bread.
Make the bread:
In a cast iron skillet, heat the olive oil and butter on medium high heat.
Add the bread cut side down, and turn the heat to medium.
Fry until the cut side of the bread browns and crisps, then remove from the skillet.
Assemble the bruschetta by piling the tomatoes and juice from the bowl onto the bread.