Balsamic Bruschetta with Roasted Tomatoes

Makes 12 slices bruschetta

4 medium tomatoes
12 1"-thick slices French baguette or any artisanal bread
olive oil for brushing, plus and additional 1/2 tsp
1 whole clove garlic, cut in half, plus 2 cloves garlic, minced
1/4 c chopped fresh basil
2 tsp balsamic vinegar
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp red pepper flakes (optional)

Look for an artisan Italian bread to kick this recipe up a notch on the gourmet scale. Otherwise, ciabatta or an ordinary French baguette works just fine. If you want to show off your fabulous and expensive Italian olive oil, omit it from the tomato mix and drizzle the finished bruschetta pieces with olive oil in front of your guests - label side out, of course. 

1. Slice each tomato in half. Place on a greased grill, cut-side down, and heat for 2-3 minutes, until slightly softened.
2. Brush bread slices with olive oil, grill for 2-3 minutes, until just lightly toasted, then rub with cut garlic clove.
3. Prepare the topping by dicing the grilled tomatoes and tossing with minced garlic, chopped basil, and balsamic vinegar. Add salt, pepper, and optional red pepper flakes.
4. Pile tomato mixture onto each slice of bread.

Beyond Basic Bruschetta

This bruschetta recipe sticks to the basics, combining fresh summer tomatoes with balsamic vinegar, garlic, fresh basil, and toasted bread. But don't let that stop you from experimenting with other ingredients. Try adding diced artichoke hearts, roasted red peppers, avocados, eggplant, or just any fresh herbs. Whatever you do, don't even think about using dried basil instead of fresh when making bruschetta.

source: Cookouts Veggie Style by Jolinda Hackett