Bruschetta

I love having bruschetta for an appetizer.  So many different flavors and textures in each bite.  Crunchy bread, juice tomatoes, creamy cheese and the aromatic basil combine to provide you with deliciousness in every bite.

2 - 3 medium ripe tomatoes

3 T. extra virgin olive oil

3 fresh basil leaves

Salt and freshly ground black pepper

8 - 1/2 inch thick slices Italian bread

1 garlic clove

Cut the tomatoes in half through the stem end. Cut away the cores.  Squeeze out the seeds and juice.  Chop the tomatoes into ½ inch pieces.  In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste.  Stack basil leaves and cut them crosswise into thin ribbons.  Add the basil to the tomatoes and stir well.

Turn broiler on high.  Place rack about 5 inches away from rack.  Toast the bread on one side until golden brown, about 2 minutes.  Turn the bread and toast the other side, about 2 minutes.  Rub it on one side with the garlic clove.  Pile on tomatoes and serve immediately.