Bruschetta!

It's not quite tomato season, and I haven't even planted my basil yet, but I pushed my cart past the bakery at our local supermarket, and the aroma of freshly baked Italian bread was wafting through the air . . . And it's only a few short steps from the bakery to the produce section . . .

I don't think I've ever gotten my fill of bruschetta. The flavors are so evocative of summer. Here's how I make it, but there are endless variations. I love them all!

6 Italian plum tomatoes, cut into very small pieces
6-8 Fresh basil leaves, stems removed, chopped very finely
Fresh garlic, crushed or chopped, to taste (I like a lot of garlic)
Extra virgin olive oil, to taste
White balsamic vinegar, to taste (or substitute lemon juice)
Salt and pepper to taste
Shaved parmesan or romano cheese (optional)
1 loaf Italian bread or peasant bread, sliced ½-inch thick

1. Combine tomatoes, basil, garlic, olive oil, vinegar, salt and pepper an hour before serving to allow the flavors to blend.
2. On a cookie sheet, place slices of bread and brush with olive oil. Place the cookie sheet in the oven until bread is slightly browned and crispy.
3. Remove bread from the oven and pile bruschetta mixture on top.
4. Shave cheese right on top of tomato mixture.
5. Make a lot. This appetizer is a crowd pleaser and it goes fast! Buon appetito!