Now that the local field tomatoes are in season, its time to make all kinds of yummy tomato recipes, including my favourite bruschetta. So, please indulge me in a little diversion from the whole handyman thing - I have been promising this recipe for years. Enjoy...
5 or 6 medium sized ripe tomatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tsp good balsamic vigegar
6 to 8 fresh basil leaves, chopped
salt & freshly ground black pepper to taste
baguette-style bread (try Don's Bakery french stick http://donsbakery.ca/
more olive oil
Cut tomatoes in halves or quarters & remove seeds & juice from centres. Cut out & discard the stem area. Chop tomatoes finely. Put tomatoes, garlic, olive oil & balsamic vinegar in a bowl & mix.
Slice the bread about 1/2 inch thick, coat one side of each slice with olive oil using a pastry brush. Place on cookie sheet, oil side down. toast in the oven on the top rack at 450 for about 5-6 minutes.
Place the tomato mixture in a bowl with a spoon & let guests serve themselves (otherwise the bread goes soggy)
