Recipe(tried): Tomato Bruschetta

I'd like to share a recipe that I always make as an appetizer when I have company and it always is a big hit!

TOMATO BRUSCETTA

Garlic Toast (recipe included)

2 cups seeded chopped fresh ripe plum tomatoes*
1/4 (or more if desired) cup extra virgin olive oil
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon finely chopped garlic
1/4 cup chopped FRESH basil

Combine tomatoes, oil, vinegar, garlic and basil. Set aside. This can be made a few hours ahead. Just don't add salt because salt draws water out of the tomatoes and you'll have a soggy mess on your hands!

Garlic Toast:
Crush a large clove of garlic in 1/4 cup extra virgin olive oil.

Slice a loaf of Italian bread into small rounds about 1/4-inch thick. Lightly brush the slices with the garlic olive oil.

Put rounds on a cookies sheet and bake at 400 degrees for about five minutes. WATCH THEM CAREFULLY SO THAT THEY DO NOT BURN! Cool.

At time of serving add salt to taste to the tomato mixture. I put the tomato mixture in a fancy serving bowl with the garlic toast surrounding it.

*To ripen plum tomatos: Put in a brown paper bag for a couple of days.