Bruschetta for summer barbecue

In a medium skillet over medium-low heat, heat oil. Add garlic and cook 2 to 4 minutes, until lightly golden. Remove from heat and let cool.

Diced tomatoes. Set a large strainer or colander over a bowl. Add tomatoes and toss with ½ teaspoon salt. Let sit 5 minutes, then transfer tomatoes to another large bowl.

Add basil, vinegar, red pepper flakes, and remaining ½ teaspoon salt, and toss to combine.

Add in garlic and oil from skillet and toss again.

Let marinate for at least 30 minutes.

Large baguette, sliced ¼” thick on the bias, on both sides lightly with oil and place on large baking sheet.

Preheat oven to 400°. Toast bread until golden, 10 to 15 minutes, turning halfway through.

Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

Spoon tomatoes on top of bread just before serving.