Classic Tomato Basil Bruschetta

Method

1. Preheat the oven (or a gas grill) to 450°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired. If your baking sheet is smaller, you may need to make the toast in two batches.
2. Dice the tomatoes and transfer them to a medium mixing bowl, leaving the seeds and juice behind on the cutting board. Stir the salt into the tomatoes, then add the onion, basil, and garlic as they are ready. Stir to combine and set aside to marinate while you work on the bread.
3. Slice the baguette on the diagonal into pieces no wider than ½-inch. You should get 20 to 24 slices on a large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (about 2 to 3 tablespoons total).
4. Place the slices in a single layer on the prepared baking sheet and bake on the middle rack for 6 to 9 minutes, until crisp and nicely golden on top. Transfer the toasts to a serving platter and set aside.
5. When ready to serve, carefully drain off the excess tomato juice that has accumulated in the bowl, using your hand as a stopgap. Add the remaining 2 tablespoons of olive oil. Stir to combine and season with additional salt to taste (usually another ¼ to ½ teaspoon). If you prefer more garlic, add another pressed clove.
6. Top each toast with the tomato mixture, tipping your spoon against the bowl to release excess juice as necessary. Lightly drizzle a couple of tablespoons of thick balsamic vinegar on top and sprinkle lightly with flaky salt if you have any. Serve promptly.