Tomato Bruschetta

I've always loved a good nice bruschetta. The sweet tangy taste of those tomatoes coupled with the hot cripsy pungent garlic bread are just about the most perfect combination around, in my opinion. I've had many recipes for bruschetta over the years and it just keeps improving, a little at a time though. You can use cherry tomatoes, heirloom tomatoes or whichever type of tomatoes you can lay your hands on, it really doesn't matter. A combination will be nice, I think.

Serves 2 (sometimes only 1 if you are famished)

1 packet                     cherry tomatoes or 3 large tomatoes
3 tablespoons             extra virgin olive oil or grapeseed oil
1 clove                       garlic
1/2 teaspoon              dried italian herbs or just a handful of basil leaves
1                                 baguette
                                   sea salt and black pepper


Give the tomatoes a good dice. If using large tomatoes instead of cherry tomates, remove the seeds and pulp before dicing.

Add in 2 tablespoons of extra virgin olive, sea salt, black pepper and the herbs. Give it a good mix and set aside.

Slice the baguette diagonally. Toast them in an oven or grill them on a pan until hot and crispy. Cut off the end of the garlic and rub it onto the freshly toasted bread. The more you rub, the more garlicky your bread gets.

Drizzle 1 tablespoon (or more) of extra virgin olive oil over the bread and serve with the prepared tomatoes.

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