Slice the baguette into ½ inch pieces. Discard the ends unless using for another recipe.

Heat a skillet to medium-high. When hot, add butter and olive oil, about 2 tablespoons of each. Turn down the heat to medium-low once butter is mostly melted.

Add baguette slices. Do now crowd the pan! You’ll most likely have to work in batches. Immediately flip the bread slices to ensure both sides are coated in butter-oil mixture.

Once the bottom side is golden brown and crispy, flip onto the other side and cook until golden brown and crispy. About 3-5 minutes per side.

*You don’t want to cook over too high of heat or the bread will burn. It’s better to cook it over lower heat for a little longer. If it seems it’s taking way too long, turn up the heat just a little.

Set baguette slices aside on a plate.

Cut tomato end off where the stem was located, then cut in half lengthwise.

“Gut” the tomatoes: Pull out all of the juices and seeds until only the skin/shell remains.

Chop the tomatoes. They don’t have to be perfect! Place in a medium-sized bowl.

Mince the garlic and add to the tomatoes. If you LOVE garlic and feel like two cloves isn’t going to be enough, by all means, add more!

Chop or julienne basil and add to the mixture. You can decide how much you want to add. Give a few stirs to incorporate.

Drizzle in olive oil and balsamic vinegar. Start with ½ teaspoon of each. Stir and check for the amount of liquid. You want the mixture coated but not so much that liquid pools in the bottom of the bowl, or your bruschetta is likely to get mushy. Only add about ½ teaspoon of each at a time because you probably won’t need as much as you think you will.

Add salt. You can do this in one of two ways: Add and stir into the mixture or add it after you top the mixture onto the bread. The first way is easier but not adding salt until the very end helps to keep the tomatoes fresher for longer.

Heat a saucepan on medium and add balsamic vinegar.

Add brown sugar. You can add more to taste by about 1 tablespoon at a time. I like mine on the sweeter side so I typically add more. Stir to combine.

Stir occasionally and simmer until reduced and thick to where it coats the back of a spoon. This usually takes about 15 minutes.

Place prepared baguette slices on a tray or wooden cutting board.

Spoon tomato mixture on top.

Drizzle with glaze. This is truly what makes this the best bruschetta so do not skip it!

Add some extra basil. You can chop, julienne, or tear it, depending on how fancy you want to get.

Shave or shred parmesan cheese and top your bruschetta with it.

Enjoy!