I had a bunch of home-grown tomatoes and fresh basil that I picked last weekend. I wasn’t sure what I wanted to do with it and decided to make some tomato basil bruschetta.
Quick, easy, and very tasty! I sliced the tomatoes in half or quarters and chopped (chiffonade) some basil and tossed it in a bowl with a splash of olive oil and a sprinkle of salt and pepper. I toasted slices of a baguette, rubbed them with half of a sliced garlic clove and topped the toast with the tomato basil mixture. It made the perfect light lunch on a hot summer day.