Bruschetta with Fresh Garden Tomatoes and Basil

Yes, I know, it's a little late in the season to be posting this...
But really I am still getting wonderful tomatoes and my basil plant is just so big sitting out in my garden that I couldn't resist a Sunday afternoon appetizer of tasty Bruschetta!

The hubs and I love Bruschetta. I knew that I had to make it one more time before I was all out of my garden tomatoes. It is so simple but a very elegant tasting dish. I made it on a Sunday afternoon to enjoy while watching football! Not your typical football snack, but it sure is delicious!

Bruschetta with Fresh Garden Tomatoes and Basil

(from the kitchen of Liesl)

about 5 medium sized tomatoes
2 - 3 cloves of minced garlic (depending on how much you like garlic)
about 2 Tablespoons olive oil
about 2 teaspoons of balsamic vinegar
2 fresh basil leaves (cut chiffonade style)
Sea Salt

Fresh Cracked Pepper

1 French Baguette
Olive Oil to brush on bread

Garlic salt

Preheat oven to 425 degrees. If Baguette is not pre-sliced, slice at an angle with a sharp bread knife, making slices about an inch thick. Place slices on a baking sheet. Combine olive oil with a couple dash of garlic salt and brush mixture onto the topside of the bread. Toast for about 7 minutes or until bread is nice and toasty.

While bread is cooking, in a medium sized bowl combine garlic, olive oil, balsamic vinegar, salt and pepper. Using a whisk, stir to combine. Add basil.

As far as the tomatoes go, I know some people do versions of Bruschetta with the tomatoes being peeled. I don't mind my skin on. You do want to seed the tomatoes and cut into small bite sized chunks. Once all the tomatoes are cut, add to the olive oil mixture and stir to coat the tomatoes.

Then all you do is place a spoonful on the topside of the each bread slice (the one you coated with the olive oil garlic salt mixture). Top with extra fresh cracked pepper if desired.