Heirloom Tomato & Basil Bruschetta
- 3 1/2 lbs of tomatoes, diced
- 3 cloves garlic, mashed
- 10 fresh basil leaves, julienne
- 3 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1 loaf French bread
- 3 cloves garlic, whole
- salt & pepper to taste
Combine diced tomatoes, garlic, olive oil, vinegar and basil in a bowl, stir. Cover and let marinate.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Using a slotted spoon, top with tomatoes and serve immediately.