Heirloom Tomato Bruschetta
Dish by Terre e' Provence
Simplicity is best when you have local ingredients that are in the height of season.
With the tomatoes I bought at the farmstand, I decided to make a quick and easy bruschetta.
My secret for really good bruschetta is to lightly butter both sides of the bread.
Heat a few tablespoons of olive oil in a sauté pan and brown the bread a few minutes on each side.
Once golden brown, remove from the pan and rub a garlic clove on the toasted bread.
In a small bowl, toss chopped tomatoes with a little olive oil, salt, pepper and chopped basil.
Top each toast with the tomatoes. Enjoy!