Eat your garden: Tomato bruschetta
thickly sliced wood-fired bread (day old preferred)
1 clove garlic, halved
1 Tbs olive oil
4 tomatoes, diced
1/2 C basil, finely chopped
salt & pepper
Grill both sides of bread until lightly toasted, rub garlic halves onto hot bread. Combine oil, tomatoes, basil, salt & pepper, spoon mixture onto bread and serve.