Bruschetta Recipe

Heat olive oil in a small skillet over medium-low heat. Add garlic and sauté until just starting to turn golden for about 1 minute, ensuring you do not brown it. Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
Core and dice tomatoes. Drain any excess juice in a colander then pat chopped tomatoes dry on a couple pieces of paper towel. Once dry add into your bowl with cooled garlic oil mixture.
Stack basil leaves on a cutting board and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
Add 1 tablespoon of balsamic vinegar, salt and pepper. Stir gently to mix everything together and set aside to marinate for 30 minutes in the fridge.

Preheat the oven to 400 degrees Fahrenheit with a rack in the center of the oven.
Cut the baguette into 1/2” thick slices then place on a parchment-lined baking sheet.
Brush the top side of baguette slices with olive oil and bake at 400 degrees for 5 minutes then broil for 1 to 2 minutes or until the edges are golden brown. Keep a close eye while broiling, they can burn quickly.
Once baguettes are out of the oven spread goat cheese on each piece then top with bruschetta. Drizzle with balsamic glaze.