Bruschetta made up of simple, classic ingredients

In a medium skillet over medium-low heat, heat oil. Add 2 cloves garlic, thinly sliced, and cook, stirring occasionally, until lightly golden, 2 to 4 minutes. Let cool.

Set a large strainer or colander over a bowl. Add finely chopped tomatoes and toss with 1/2 teaspoon salt. Let sit 5 minutes, then transfer tomatoes to a large bowl.

Add thinly sliced fresh basil, balsamic vinegar, pinch of crushed red pepper flakes, and remaining 1/2 teaspoon salt to bowl with tomatoes and toss to combine.

Add garlic and oil from skillet and toss again to combine. Let marinate at least 30 minutes or up to 2 days.

Preheat oven to 400°.

Bread, sliced 1/4″ thick on the bias, brush on both sides with oil and arrange on large baking sheet.

Toast bread, turning halfway through, until dried and golden brown, 10 to 15 minutes.

Let cool bread 5 minutes, then rub one side of bread with halved garlic cloves.

Arrange bread on a platter. Spoon tomatoes on top of bread just before serving.