Cut the cherry tomatoes Into quarters and place into a medium bowl. Add in the minced garlic, basil, olive oil and balsamic vinegar. Combine and add salt and pepper to taste. Refrigerate for at least 1 hour to allow flavors to meld.
Let stand at room temperature before serving.
When ready to serve, cut the ciabatta loaf diagonally into ½ inch (1.25cm) slices. Brush 1 side with olive oil and place onto a baking sheet. Broil until golden brown. Remove and cool slightly before rubbing the clove of raw garlic over the toasted surface.
Top with the tomato bruschetta mixture or serve in a serving bowl with toasted bread on the side.
Cut the cherry tomatoes Into quarters and place into a medium bowl. Add in the minced garlic, basil, olive oil and balsamic vinegar. Combine and add salt and pepper to taste. Refrigerate for at least 1 hour to allow flavors to meld.
Let stand at room temperature before serving.
When ready to serve, cut the ciabatta loaf diagonally into ½ inch (1.25cm) slices. Brush 1 side with olive oil and place onto a baking sheet. Broil until golden brown. Remove and cool slightly before rubbing the clove of raw garlic over the toasted surface.
Top with the tomato bruschetta mixture or serve in a serving bowl with toasted bread on the side.
