Tomato Bruschetta W/ Fresh Basil
- 2 large tomatoes — diced
- 1/4 cup chopped fresh basil — lightly packed
- 1 garlic clove — minced
- 1 half loaf French or italian bread or 1 French baguette
- 1 large garlic clove — halved
- 1 tablespoon olive oil
- 2 tablespoons freshly grated parmesan — (optional)
- In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours
- Slice bread in 1″-thick slices
- Place on baking sheet and broil until lightly browned on each side
- Rub cut side of garlic clove over one side of bread; brush with olive oil
- Spoon tomato mixture over top
- Sprinkle with Parmesan (if using)
- If tomato mixture has been refrigerated, broil brushchetta for 1 minute
- Makes about 16 slices