Easy Tomato Bruschetta with Balsamic Glaze

For the tomato mixture:
In a medium bowl, combine tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for 1 hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).

For the balsamic glaze:
In a small sauce pan, heat balsamic vinegar over medium heat until it boils. Continue to cook for 4–5 minutes until the sauce is reduced by half.

Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.

For the bruschetta:
Preheat oven to 350ºF.

In a small bowl, combine olive oil and garlic powder. Brush the top side of each baguette slice with the olive oil mixture. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.

Top each slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze onto each bruschetta and serve.