Bruschetta

It is the season for fresh foods. Clay and I have been enjoying all of the fresh ingredients available in the summer. I have some recipes I have been trying out lately, but until I finish with grad school on July 3, it will be pretty sparse for me. I did, however, want to post this simple summer appetizer. It is one of our favorites in the summer. Enjoy!

1 tsp salt (or less to taste)
1 tsp pepper
2 tbsp basil (preferably fresh)
1/2 tsp minced garlic (more if desired)
2 large chopped tomatoes
1/2 cup extra virgin olive oil

1. First, remove the juice and seeds from the inside of the tomatoes. It will be juicy enough with the olive oil.
2. Chop the tomatoes, set aside.
3. Mix salt, pepper, basil, garlic, and extra virgin olive oil.
4. Pour the mixture over the tomatoes.
   Toss tomatoes to make sure they are all coated, and let stand in the refrigerator for at least 1 hour to let the flavors blend. \

This is great to go on Italian breads, including garlic bread. It's wonderful with some Parmesan or mozzarella cheese sprinkled on top. Bruschetta is a great appetizer or side dish to go along with all of your Italian favorites.

Tip: You may want to adjust the amount of salt in your bruschetta according to how salty your bread is.