Step 1

Preheat the oven to 375°F. Slice the baguette into 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). Spread baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok) and sprinkle with salt and pepper. Flip slices over and repeat.

Step 2

Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.

Step 3

If needed, place the diced tomatoes in a strainer and toss with a pinch of salt to allow the excess water to release. See notes above.

Step 4

In a bowl, add the tomatoes, basil, garlic, shallot, and olive oil. Add salt and pepper to taste. You can also mix the balsamic vinegar in now, or drizzle it on each piece of bruschetta when serving.

Step 5

Top each crostini slice with the tomato bruschetta mixture. I use about 2 tablespoons per toast, just enough so it's covered and piled high, but not enough that it all falls over. Serve immediately with additional basil garnish or flaky salt as desired.