Best Bruschetta

Name: Best Bruschetta
Ingredients: 23 cup olive oil (I use extra virgin); 4 garlic cloves, crushed (I use medium to large or 6 small); 2 lbs tomatoes, diced small (fresh from the garden is best, I use cherry and or or grape and or or roma or any combination from t); 1 baguette; 20 leaves basil, fresh (rolled and sliced thin... 1/16-inch strips); feta cheese (I actually don't like feta, but it's part of the original recipe)

6 ingredients

9 steps

Ingredients

23 cup olive oil (I use extra virgin)
4 garlic cloves, crushed (I use medium to large or 6 small)
2 lbs tomatoes, diced small (fresh from the garden is best, I use cherry and or or grape and or or roma or any combination from t)
1 baguette
20 leaves basil, fresh (rolled and sliced thin... 1/16-inch strips)
feta cheese (I actually don't like feta, but it's part of the original recipe)

Directions

1

Combine crushed garlic and olive oil, let sit for 30 minutes.
2

Pour garlic and olive oil over diced tomatoes, and bake at 350 for 10 minutes.
3

I don't drain the tomatoes, I put them in with all their juices, which can make the bread get a little juicy in the middle.
4

I love it that way, but if you don't, drain some of the juices before adding garlic and olive oil.
5

Broil bread to get it a little crispy and lightly browned (I have a large toaster oven and I use that).
6

Spread tomato/oil/garlic mixture liberally on each piece of bread.
7

Top with fresh basil.
8

Add feta if you like.
9

Watch it disappear before your eyes.