The simplest ingredients come together to make this classic Italian appetiser - fragrant basil, sweet tomatoes and fresh garlic with a tangy balsamic vinegar glaze
Dice the tomatoes into small cubes and add them to a mixing bowl. Finely dice the onion, mince the garlic cloves and add to the bowl.
Roughly chop the basil leaves and add to the tomato mixture. Add the olive oil (2 tbsp) and stir to combine the ingredients. Place into the fridge for at least 30 minutes before serving. Meanwhile make the glaze.
Add the balsamic vinegar (100ml) and agave syrup (1 tbsp) to a small saucepan and simmer on a medium-low heat for 4-5 minutes. Keep an eye on it and tilt the pan gently until it reaches a syrupy consistency. Don't let it go too far as it will thicken slightly as it cools. You can prepare the glaze just before serving or make it ahead and set aside until you're ready to use.
When you're ready to serve, cut the baguette into thick slices and grill on both sides until slightly toasted. Serve onto 4 plates or a large serving platter, top with the tomatoes and drizzle over the glaze.
I recommend beef tomatoes because they tend to have a much nicer flavour but if you can't find these then you can use about 4 large good quality tomatoes.
You can leave the tomato mixture to marinate in the fridge for up to a few hours before serving and the flavours will develop really nicely.
Bruschetta | The Compassion Kitchen | http://thecompassionkitchen.com/bruschetta/