The scent and the flavor of fresh basil shouts summer to me.
These little bites pack a lot for flavor and are easy and quick to make.
Bruschetta with Tomato and Basil
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (I used less)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped. (used more)
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
olive oil for drizzling on bread slices
Preheat oven to 450°F .
Finely dice the tomatoes. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil and vinegar in a bowl and toss. Add the chopped basil and salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices and place on baking sheet. Drizzle olive oil on each slice. Toast on the top rack in your oven for a few minutes until the bread just begins to turn golden brown.
Spoon some tomato mixture on each slice; top with crumbled Feta cheese. Return to oven and bake just to heat through and to a nice toasted color.