Bruschetta al Pomodoro

Dice the tomatoes into small cubes and let them drain in a sieve to remove excess liquid. Roughly chop the fresh basil.

Slice the baguette into approximately 1 cm thick pieces. Toast the bread slices in a pan, toaster, or oven at 200°C (fan oven 180°C) for 5-7 minutes until golden brown and crispy.

Halve the garlic cloves. Immediately rub the toasted bread slices vigorously with the cut side of the garlic, so the aroma is well absorbed.

In a bowl, combine the diced tomatoes with the chopped basil, olive oil, salt, and freshly ground black pepper.

Generously spoon the tomato mixture onto the prepared bread slices and serve the bruschetta immediately.