To make bruschetta with fresh tomatoes and basil, start by preheating your oven to 400 degrees F (200 degrees C). Slice a baguette and brush the pieces with olive oil. Toast them in the oven for 5-7 minutes until golden brown. Meanwhile, mix chopped tomatoes, minced garlic, fresh basil, salt, and pepper in a bowl. Once the bread is toasted, spread the tomato mixture on top and serve immediately.

If you don't have a baguette, you can use any crusty bread like ciabatta or sourdough. For a gluten-free option, try gluten-free bread. If fresh basil isn't available, you can substitute it with fresh parsley or arugula for a different flavor. Additionally, if you're looking to reduce calories, consider using less olive oil or a light olive oil spray.

Bruschetta is best served fresh, but you can prepare the tomato mixture ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. However, it's recommended to toast the bread just before serving to maintain its crispiness. If you have leftover bruschetta, store the toppings and bread separately to prevent sogginess.

Bruschetta pairs wonderfully with a variety of appetizers. Consider serving it alongside a cheese platter featuring mozzarella or goat cheese, olives, or marinated vegetables. It also complements a light salad, such as a Caprese salad, or a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc for a refreshing touch.

Yes, bruschetta can be a healthy appetizer option! It's made with fresh ingredients like tomatoes and basil, which are low in calories and high in vitamins. The olive oil provides healthy fats, but be mindful of the quantity used. To keep it lighter, you can use less oil and add more vegetables to the topping mixture.