Tomato Bruschetta

This is a fantastic use for summer tomatoes and basil. Light, slightly sweet, and crunchy - it's quite a crowd-pleaser and it's super easy!

Ingredients:

• french bread slices (the pre-sliced ones are great)
• 4-5 really good quality tomatoes, diced small (seeded is probably best, but sometimes I'm too lazy and just drain the extra juice off before mixing with other ingredients)
• 4 cloves garlic, minced - plus 1 or 2 whole for rubbing on bread
• 2-3 fresh basil leaves, chopped or cup into thin strips
• olive oil, a splash for the tomatoes and more for drizzling on bread
• 1 tbsp - 1 1/2 tbsp balsamic vinegar 
• salt and pepper 

(This amount serves about 2-3 if main course and probably 4-5 as an appetizer) 

Throw all the ingredients together in a medium bowl and stir to combine. I like to let it sit for at least 5-10 minutes to let the flavors marinate with the tomatoes. 

Meanwhile, line a baking sheet with the slices of bread (I like to use pretty thin slices) and drizzle olive oil over the tops. Place under the broiler until golden brown and then flip them over and repeat on the other side. Then rub a garlic clove over the hot slices (one side is fine). 

Now taste the tomato mixture and add salt or more balsamic if needed. Unless serving immediately, I arrange the bread slices on a platter around the tomatoes and let people top their own to avoid soggy bread. Some shaved or grated Parmesan for the top is also a plus.