Tomato Bruschetta

1 cup olive oil, plus more for brushing
4 garlic cloves, chopped
2 cups fresh tomatoes, chopped
Salt, to taste
1 French baguette, cut into 16 slices, each 1/2-inch thick

• Warm 3/4 cup of the olive oil in a large skillet over medium heat. Add the garlic and stir for approximately 3 minutes, or until lightly browned.
• Add the tomatoes and cook over medium-low heat, stirring constantly, for approximately 10 minutes, or until the liquid has evaporated. Season with salt and keep warm.
• Brush both sides of each slice of bread with the remaining olive oil and place on a baking sheet. Sprinkle with salt. Top with the tomato mixture and broil in the oven for 3 to 4 minutes.

Makes 16 slices