Tomato Bruschetta
Tomato Bruschetta This is a dish to make at the height of summer, when we can celebrate the anniversary of that perfect marriage of basil and vine-ripened
Ingredients
- 2 large ripe tomatoes, peeled, seeded, and cut into 1/2-inch dice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon balsamic vinegar
- Salt
- 6 slices coarse-textured country bread, cut 3/8-inch thick
- 2 large cloves garlic
- 10 fresh basil leaves
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