Heirloom Tomato Bruschetta

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                                                                                                               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!