Balsamic Bruschetta in 35 Minutes

Instructions:

1. Place diced tomatoes in a strainer and sprinkle with sea salt. Let them rest for 10 minutes to release excess moisture.
2. In a mixing bowl, combine the drained tomatoes, 3 tbsp olive oil, lemon juice, and cracked black pepper.
3. Gently fold in the fresh basil just before serving to keep the leaves vibrant and green.
4. Preheat your oven to 400°F (200°C).
5. Arrange bread slices on a baking sheet and lightly brush both sides with 2 tbsp olive oil.
6. Bake for 5–7 minutes, or until the edges are golden-brown and the center is firm.
7. Immediately upon removing from the oven, rub the cut side of a raw garlic clove across the surface of each warm toast.
8. Pour balsamic vinegar and optional honey into a small saucepan over medium heat.
9. Simmer without stirring for 8–10 minutes until the liquid reduces by half and achieves a velvety, syrupy consistency.
10. Carefully spoon the tomato mixture onto the crostini and drizzle with the reduction.