Tomato and Basil Bruschetta

It doesn't get much more simple than this... fresh chopped tomatoes tossed with garlic, basil, balsamic vinegar, and olive oil, then topped on rustic bread. The key to this recipe is using a crusty and thick rustic bread, like Italian ciabatta or French pain rustique, that is filled with air pockets. The little pockets within the fluffy bread allow the balsamic vinegar and olive oil, which become infused with tomato and basil flavor, to seep through. The outside of the bread remains crisp while the inside becomes moist. And of course on top you have a mound of fresh, sweet, and garlicky tomatoes.

Ingredients:
1 loaf ciabatta or pain rustique (crusty on the outside and fluffy on the inside with air pockets)
1 cup chopped tomatoes, seeds and insides removed.
3 garlic cloves, minced
10 basil leaves, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and fresh cracked pepper

In a bowl, mix together all the ingredients except the bread. Allow to marinade at room temperature for a few hours. Mix occasionally. *This can be made a day in advance, just place the mixture in a covered bowl in the refrigerator.


When about ready to serve, cut the loaf of bread in slices, about 1/2 inch thick. Toast the bread on a grill pan or grill for about 30 seconds per side, or toast in the oven on a baking sheet at 350 degrees for 7 - 10 minutes. Spoon on the tomatoes and balsamic marinade, and it's ready to eat!