Fresh Garden Tomato Bruschetta

Instructions

1. Chop the tomatoes, removing their seeds, and dice the flesh into bite sized pieces. Place in a medium sized bowl. 
2. Add the finely diced onion, minced garlic, olive oil, basil, salt, and set aside. Cover with plastic wrap and place in the the fridge for 4 hours or preferably over night. 
3. When ready to serve, slice the baguette bread and brush the tops with olive oil. Place the sliced bread on a parchment lined baking sheet and brown under your oven broiler. Remove from the oven, and using a whole peeled garlic clove, rub the toasted side of the bread with the garlic lightly. Set the bread aside. 
4. Take your marinated tomato mixture and give it a stir. Top the bread with the tomato mixture and arrange on a plate. Drizzle the balsamic glaze lightly over the bruschetta. Sprinkle with the grated Parmesan cheese. Add a sprinkle of Maldon Salt, a twist of cracked pepper, and a basil leaf to the top of each bruschetta slice and serve.