Bruschetta

 One of the best parts of summer is being able to get "real" tomatoes with a rich, fresh taste that year round tomatoes from the grocery store can't begin to measure up to. I've gotten to the point that I no longer want to buy grocery store tomatoes as there just is not any flavor to them, even tomatoes from Whole Foods that are premium priced. When friends gave me that last of their harvest for the year, I looked through recipes for different things to make and came across this simple and easy bruschetta recipe. We had a portion of it for dinner with cold smoked salmon, cucumbers and capers.

Ingredients

4 TBSP extra-virgin olive oil

2 garlic cloves, diced

4 large tomatoes, chopped

1/4 cup thinly sliced basil

2 TBSP balsamic vinegar

1 tsp. salt

Bread

1 French baguette, sliced diagonally 1/4 inch thick

Olve oil for brushing

Directions

Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar and salt. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.

Meanwhile, toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through.

Spoon tomatoes on top of bread just before serving.

Bruschetta, bread & smoked salmon