Bruschetta

Makes about 2 cups

1 medium tomato,
or 2 roma tomatoes,
or 5-6 plumb tomatoes
3 cloves garlic
10-12 large basil leaves
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
salt and pepper to taste

Start by dicing your tomato and putting it in a bowl then sprinkling with a bit of salt and pepper. Let it sit while you prepare the rest of the ingredients, it will help to draw out the flavor of the tomatoes. Slice your garlic into thin slices and then mash with the knife blade, the chiffonade your basil leaves. Add garlic and basil to the tomatoes and drizzle the olive oil and vinegar over the top. Give it all a stir and let it sit for a few minutes. Adjust salt and pepper to taste and serve over toasted baguette slices.

For some easy alterations you can add some grated parmesan over the top, or a slice of fresh mozzarella underneath.

When the basil is fresh and the tomatoes come into season I like to whip up a batch of bruschetta for lunch and relax in the garden with a good book.

Recipe by: Kelly Sink