Bruschetta

2 garden tomatoes, finely chopped
2 tbsp olive oil
1 small clove garlic, pressed
1 tsp red wine vinegar
1/4 tsp each salt and pepper
6 leaves fresh basil, thinly sliced
1 demi-baguette or ciabatta loaf

In bowl, stir together tomatoes, oil, garlic, vinegar, salt, pepper and basil. Let stand for 5 minutes.
Meanwhile, halve baguette lengthwise; broil or cut sides until golden, about 2 minutes. Spoon tomato juices onto baguette; mound with tomato mixture. Cut each half into 4 pieces.