• Start by slicing the baguette at an angle to get a larger surface area. You should have around 10-12 pieces of 1-inch bread. Drizzle the tops with EVOO, and sprinkle with garlic powder and salt. Toast the tops only until the edges barely start to turn brown. Place to the side and let cool.
• Chop the tomatoes in half, width-wise. Grab a small bowl and squeeze out the inside seeds from the juicy tomatoes. Set these tomato halves into a medium bowl. Place the minced garlic, thinly sliced basil, olive oil, and salt into the bowl as well. Toss it all up.
• Drizzle extra virgin olive oil on top.
• Sprinkle with salt to taste.
• Mix everything up well.
• Serve immediately or secure the lid and store it in the fridge for at least an hour before serving.
• Optionally: Add a drizzle of a balsamic glaze, reduction, or vinegar over the top before serving.

Optional balsamic reduction:

• Add balsamic vinegar to a small saucepan. Start with about 1 cup of good-quality balsamic vinegar.
• Simmer gently. Place the pan over medium heat and bring the vinegar to a gentle simmer. Stir occasionally.
• Reduce until thickened. Turn down the heat and let the vinegar cook down for 5-10 minutes, or until it reduces by about half and has a syrupy consistency. Be careful not to let it burn.
• Cool slightly. Once thick, remove from heat. The reduction will continue to thicken as it cools.
• Drizzle and enjoy! Spoon or drizzle the balsamic reduction over your bruschetta right before serving for a restaurant-style finish.