Bruschetta Garlic Bread (FULL RECIPE BELOW) will be your go-to summer appetizer! A garlicky baked baguette topped with a fresh tomato topping and drizzle of balsamic glaze – what’s not to love? For a secret shortcut ingredient that achieves top-notch garlicky goodness, we’re leaning on @TOOM Garlic Dips. I use this fragrant, creamy spread for all my homemade garlic bread ventures, as well as on sandwiches, wraps, or as a dip for chips and veggies. TOOM is sold in Costco, Whole Foods, Publix, Wegmans, and Meijer. Bruschetta Garlic Bread Serves 6 to 8 5 to 6 Roma or plum tomatoes ¼ cup basil leaves 2 garlic cloves, minced 2 tsp. white balsamic vinegar (or classic dark balsamic vinegar) 2 Tbsp. extra-virgin olive oil Kosher salt and black pepper to taste 1 baguette ¾ cup TOOM Original Garlic Dip Balsamic glaze for garnish Preheat oven to 425ºF. Slice the stem end off each tomato, and slice tomatoes in half lengthwise. Use a spoon to remove seeds (optional, however I find this creates a less watery bruschetta with more concentrated flavor). Finely chop tomatoes and add to a large bowl. Roll the basil leaves up and thinly slice crosswise. Add basil to bowl with tomatoes, along with garlic, vinegar, olive oil, a generous sprinkle of kosher salt, and a few grinds of cracked black pepper. Let sit while you prepare garlic bread. Slice baguette in half lengthwise. (If your baguette is super long, slice it into fours, as shown in the video.) Spread TOOM Garlic Dip evenly on each half, and place bread on a large, rimmed baking sheet. Bake for 12 to 15 minutes, until the edges are gold and crisp. Top garlic bread with bruschetta mixture, and finish with a drizzle of balsamic glaze and extra fresh basil, if desired. Cut at a diagonal into slices and serve warm. #toom - @dishingouthealth