- 5 to 6 medium-sized ripe tomatoes
- fin teaspoon fine sea salt plus more to taste
- ½ finely chopped red onion
- ½ cup chopped fresh basil
- 2 cloves garlic, pressed or chopped
- 1 baguette or French toast
- 4 to 5 tablespoons K. Larsen extra virgin olive oil, divided
- Thick balsamic vinegar

Here's how you do it:
1. Preheat the oven to 230 degrees.
Line a large, skimmed baking sheet with parchment paper for easy cleaning, if desired.
3. Cut the tomatoes into cubes and transfer them to a bowl so that the tomato seeds and juice remain on the cutting board.
Stir the salt into the tomatoes and add the onion, basil and garlic when ready. Stir to combine and set the mixture aside to marinate while working on the bread.
5. Cut your baguette on the diagonal into slices no wider than 1.5 cm. Or a sliced ??fringe bread.
Brush both sides of each slice lightly with K. Larsen olive oil (this requires about 2 to 3 tablespoons oil).
7. Place the slices in a single layer on your prepared baking sheet and bake them on the center rack for 6 to 9 minutes until crisp and nicely golden on top.
Transfer the bread to a serving platter, if desired, and set aside.
9. When ready to serve, gently remove the excess tomato juice collected in the bowl using your hand as a stopgap.
10. Add the remaining 2 tablespoons olive oil. Stir to combine, and season the mixture with additional salt to taste.
11. Top each toast with tomato mixture, tipping your spoon after the bowl to release excess juice as needed.
12. Sprinkle lightly thick balsamic vinegar on top, and sprinkle lightly with flaky salt if you have any. Bruschetta is best served right away.

NOTES: You can make the tomato mixture up to 2 days in advance. Cover and store in the refrigerator. Best prepared within a few hours after serving.