Tomato and Basil Bruschetta

Let me start by saying, "YUM!". I have been wanting to make bruschetta since I watched Julie and her husband stuff their faces with it on Julie & Julia. I am trying to remember how she toasted her bread...I know she did it on the stove, but was it with butter or EVOO...not sure, but it looked great! Here is the recipe I followed:

Tomato and Basil Bruschetta

6 or 7 ripe plum tomatoes (I used roma, because Walmart didn't have plum)

2-3 cloves garlic, minced

1 Tbsp extra virgin olive oil and 1/4 cup EVOO

1 Tbsp balsamic vinegar

8 FRESH basil leaves, chopped

Salt and freshly ground pepper to taste

1 baguette French bread

1. Parboil the tomatoes: Bring water to a boil, remove pot from burner, add tomatoes, and let them sit for 1 minute. Remove the skins of the tomatoes. Cut them in half and remove the seeds, juice, and stem area.

2. Move a rack to the top in your oven. Preheat to 450

3. While the oven is heating, chop the tomatoes. Put the tomatoes, minced garlic, 1 Tbsp evoo, and vinegar in a bowl and mix. Add the basil, salt, and pepper.

4. Slice the bread on a diagonal (about 1/2 inch thick). Coat one side of each slice with evoo using a pastry brush. Place on a baking sheet, oil side down. Toast them on the top rack for about 5-6 minutes, until the bread just begins to turn golden brown.

5. Spoon the tomato mixture on the oil side of the bread. Add a touch of S & P (if desired)

6. Enjoy!

Makes 24 small slices.

I plan to use the remaining bread this weekend in Baked French Toast with Praline Topping. Check back for the recipe and pics!