Heirloom Tomato and Basil Bruschetta

Heirloom Tomato & Basil Bruschetta
  • 3 1/2 lbs of tomatoes, diced
  • 3 cloves garlic, mashed
  • 10 fresh basil leaves, julienne
  • 3 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 loaf French bread
  • 3 cloves garlic, whole
  • salt & pepper to taste

Combine diced tomatoes, garlic, olive oil, vinegar and basil in a bowl, stir.  Cover and let marinate.

Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil.  Using a slotted spoont, top with tomatoes and serve immediatly.
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