Perfect Bruschetta


For the tomatoes:
2 pounds of roma tomatoes (or any good, ripe tomato)
2 cloves of garlic, very finely minced
5 basil leaves (plus more for garnish), rolled up and sliced into thin strips
2 teaspoons balsamic vinegar
Salt and pepper

For the bread:
½ loaf of wheat french bread (about 7-10 slices)
Softened butter for spreading onto the bread
1 clove of garlic


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