tomato bruschetta

Another easy, delicious way to celebrate the end of summer. A simple, luscious topping for a crusty baguette.

3 tomatoes
about 15 basil leaves
clove of garlic
bread, sliced and toasted
juice from one lemon
1/4 c. olive oil
baguette, cut into slices

Preheat oven to 350. Toast bread slices.
Meanwhile, whisk lemon juice with olive oil. Ad a generous pinch of salt, whisk. Chiffonade the basil leaves (roll several leaves tightly and cut thin strips), whisk into oil. Cut tomatoes in a large dice, add to oil. Add either more lemon juice or more oil to taste. This can sit for up to two hours at room temp (do not refrigerate).
Rub garlic clove on each piece of bread. Top with tomato mixture. Serve.

Marti KilpatrickComment