Classic tomato bruschetta combines summer-ripe tomatoes, garlic, shallots, and toasted baguette for one of the most delicious ways to showcase the best of the season.
In a medium bowl, stir together tomatoes, shallot, garlic, balsamic vinegar, 1 tablespoon of the olive oil, and basil. Stir to combine. Stir in cheese, if using. Taste and add salt and pepper as desired.
Cut baguette into 1/3-inch thick slices on a slight angle. Heat butter and remaining olive oil in a large skillet over medium-high heat. Add the baguette slices and cook until toasted on the bottom; flip and cook until lightly toasted on the top. Remove toast pieces to a plate and repeat with remaining bread.
Top toasted bread with tomato topping and garnish with additional basil or cheese, if desired.
Notes
If you need this recipe to be dairy free, omit the cheese and substitute the butter for olive oil when toasting the bread.