Tomato bruschetta with garlic-infused oil on oven-toasted baguette

Put three tablespoons of olive oil in a small skillet with four cloves of minced or pressed garlic.

Cook on medium-low heat for two to three minutes, until the garlic is very fragrant; do not let it burn.

Take off the heat and transfer to a bowl to cool.

Core and dice the tomatoes into small, uniform pieces with a sharp knife.

Add the tomatoes to the cooled garlic oil.

Cut the basil in a chiffonade (stack, roll and slice thinly) or chop thinly; add about a third of a cup.

Add the balsamic vinegar, half a teaspoon of salt and about a quarter teaspoon of black pepper; mix, scraping the bottom of the bowl.

Refrigerate to marinate at least 30 minutes, up to four hours.

Slice the baguette on the diagonal about half an inch thick. Preheat the oven to 400 degrees.

Arrange the slices on a baking sheet in an even layer and brush both sides with olive oil.

Bake at 400 Fahrenheit for 12 minutes, flipping with tongs at the six-minute mark.

Let the bread cool for a minute, then rub the tops with the halved garlic clove (optional).

Top each piece with about a tablespoon of the tomatoes and serve; leftover tomatoes keep up to three days in the fridge.