Fresh Tomato Bruschetta

  • 3 to 4 medium ripe tomatoes, at room temperature (1/2 pound or 225 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 6 basil leaves, thinly sliced
  • Six 1/2-inch thick slices Italian or French bread
  • 2 cloves garlic, peeled and left whole

Halve tomatoes then remove and discard the majority of the seeds. Chop tomatoes into 1/4-inch chunks then add to a medium bowl with a generous pinch of salt, small pinch of black pepper, 1 tablespoon of the olive oil and the basil. Stir and let sit 10 minutes.

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