Tomato Bruschetta in 17 Minutes

Instructions:

1. Toss the diced tomatoes with salt in a colander over a bowl and let sit for 5–10 minutes to drain excess moisture.
2. In a mixing bowl, combine the drained tomatoes, minced garlic, sliced basil, olive oil, and black pepper; toss gently to coat.
3. Preheat oven to 400°F (200°C). Brush both sides of the baguette slices with the melted butter and olive oil mixture.
4. Arrange slices on a baking sheet and bake for 5–7 minutes, or until edges are golden-brown and centers are firm.
5. Immediately after removing from the oven, rub the surface of each warm slice with the whole peeled garlic clove.
6. Pile a generous amount of the tomato mixture onto each toasted slice.
7. Serve immediately while the bread is warm and the topping is cool.