8 servings for an appetizer
4 servings for lunch

Ingredients

• 6 or 7 medium size tomatoes
• 4 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and ground black pepper to taste
• 1 baguette French bread or similar Italian bread
  (for the bruschetta)
• 1/4 cup olive oil

• Take the tomatoes, and with a sharp small knife, chop them to very little cubes.
• Turn on the oven to 450°F/220°C to preheat.
• While the oven is heating, put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.
• Add the chopped basil.
• Add salt and pepper to taste.
• Slice the baguette on a diagonal about 1/2 inch thick slices.
• Coat one side of each slice with olive oil using a pastry brush.
• Place on a cooking sheet, olive oil side down.
• When the oven is finally hot, place a tray of bread slices in the oven on the top rack.
• Toast for 5-6 minutes, until the bread just begins to turn golden brown.
• Align the bread on a serving platter, olive oil side up.
• Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.
• If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
• Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

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