Grilled Bruschetta with Tomatoes and Basil

Bruschetta is a great example of a dish that depends entirely on the quality of the individual components. Bruschetta looks and tastes wonderful when each component receives the necessary attention. The bread should be crispy (I usually grill it for the great grill marks, although putting it under the broiler for a minute or two also works.). It should also be "garlic-y". If using tomatoes, they should be perfectly ripe (different colored tomatoes add to the apperance). The combination of tomatoes and basil is incredible. While mozzarella cheese is another good addition to this bruschetta, I believe the simplicity of this version allows the bread and tomatoes to stand out.

Grilled Bruschetta with Tomatoes and Basil:

10 slices of a baguette, cut at an angle 3/4 inch thick (other crispy white breads can be used, however the french baguette looks the prettiest)
2 large ripe tomatoes
5 cloves garlic, minced
10-20 large basil leaves, chiffonade
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
kosher salt
freshly ground black pepper

Cut the tomatoes into 1/4-1/2 inch cubes (be careful not to mush the tomatoes when cutting the tomatoes as they are fragile. I recommend using a sharp serrated bread knife). Combine the tomatoes with 3 cloves minced garlic, chiffonade basil, 1 tablespoon extra virgin olive oil, and all of the vinegar. Carefully fold together. Add salt and pepper to taste. Marinate the tomatoes in this mixture for about 15 minutes.
Preheat grill to medium-high heat. Combine 2 cloves minced garlic with 2 tablespoons extra virgin olive oil and paint a light coating of this mixture onto both sides of the bread slices using a kitchen paint brush. Grill the bread t for a couple minutes per side until they develop light grill marks.
Put a generous spoonful of tomato mixture onto grilled bread and serve.