Tomato Basil Bruschetta
Almost anything put on a piece of toasted bread is considered bruschetta. Bruschetta is an easy summer appetizer when the grill is already fired up. Here is my favorite version.

Good quality bread - baguette or loaf, sliced
2-3 tomatoes, chopped
4-5 basil leaves, thinly sliced - How to Chiffonade
2 T. Balsamic vinegar
4 T. Extra virgin olive oil, plus enough to brush on bread
Peeled garlic cloves left whole (2 - you may not need both)

Chop tomatoes. Roll basil leaves up like a cigar and then slice into thin shreds and add to tomatoes. Add vinegar and oil and toss.

Brush bread slices with olive oil. Grill until both sides are toasted. Remove bread from grill and rub with raw garlic on the top. The toasted bread acts like sandpaper and the garlic shreds itself onto the bread.

You can put this on a plate with a bowl of the topping in the middle surrounded by grilled toasts or you can pile the topping on yourself, fill and plate and serve it that way. Just don't top to many in advance. It is best when the bread is still warm and crisp from the grill. And don't forget to rub with garlic, it adds a real depth of flavor without being to overbearing.

If there is a food ingredient you would like to see some recipes for, let me know.

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