Bruschetta with Tomato and Basil

I love Bruschetta (pronounced "brusketta"). I think I first tasted Bruschetta in Little Italy in NYC and it was love at first bite. It was fresh, delicious and crazy healthy. Really, what's not to love? If you have an abundance of tomatoes and basil you need to use up, then this recipe is for you. If you don't like tomatoes or basil, then I can't help you. Enjoy!

Bruschetta with Tomato and Basil

6 or 7 ripe tomatoes (about 1 1/2 pounds)
3 cloves garlic, minced
1 clove garlic, halved cross ways
1 TBSP extra virgin olive oil
1 TSP balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and Pepper to taste

1 baguette French bread or similar Italian bread
1/4 cup olive oil or more
Optional: Shredded Parmesan cheese

1 Line a cookie sheet with foil.
2 Make sure there is a top rack in place in your oven. Preheat oven to 450.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 TBSP extra virgin olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 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. Rub a cut garlic clove over the oiled surface. Place on cooking sheet, olive oil side down. Repeat olive oil treatment. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5 Spoon Bruschetta on toasted bread and eat. Yum!

Cosette approves this blog post. :)