Preheat the oven to 230C/450F/Gas Mark 8 positioning the shelf in the middle.
Using a sharp bread knife, slice the bread into thick slices at an angle. From one large bruschetta you should get 15 – 18 slices.
1 large bruschetta
Brush both sides of the sliced bread with olive oil and a very light sprinkle of salt.
Place the bread onto a baking tray and add to the oven turning once the first side becomes lightly brown. Do not over bake and dry out. Remove from the oven and place on a cooling rack.
Rub the still warm bread slices, on both sides, with the halved garlic. If you need more just peel and halve another clove.
2 cloves garlic
Slice the tomatoes in half and spoon out the seeds (they make the bread soggy). Then chop the tomatoes into small dices.
20 - 25 large plum tomatoes
Transfer the tomatoes to a mixing bowl and add the balsamic vinegar, minced garlic, black pepper, salt, onion and basil leaves.
¼ cup onion, 2 tbsp balsamic vinegar, 1 clove garlic, ¼ tsp black pepper, ½ tsp salt, 20 leaves basil
Drizzle with about 1 tbsp of olive oil and mix gently but thoroughly.
1 tbsp olive oil
Taste and adjust the seasoning with salt and pepper as required.
Add the tomato mixture to the top of each slice of bruschetta and serve immediately.