Press Garlic.

In a small Pan over medium heat, add Olive Oil and sauté the pressed Garlic until golden brown. Turn off heat and take pan off stove.

Cut Tomatoes in half lengthwise. Place in a bowl.

Chiffonade Basil leaves by stacking them up, rolling them and then cutting 1-2mm slices across the rolled up leaves. This will create long strips of Basil. Place in bowl with Tomatoes.

Minch Red Onion and set aside until the very end to top off the Bruschetta.

Pour cooled Garlic and Oil over the Tomatoes.

Add Balsamic Vinegar to the Bowl. Season with Salt and Pepper. (You might need a touch more Salt than you think.)

Stir the Tomato combination and let marinate for about an hour, although you could use immediately if needed. Store covered in refrigerator if not using immediately.

Cut dense Baguette (sourdough works great!) into 1/4 – 1/2 inch slices.

Place in mixing bowl. Add Salt and mix until Bread is thoroughly coated.

Place Bread on baking sheet.

Toast at 350F on both sides until Bread is golden brown.

When ready to serve, spoon Tomato mixture on top of Crostini. Top with the minced Red Onion and Balsamic Glaze.