Tomato & Basil Bruschetta

(pronounced broos-ket-tah) serves 4
This ingenious use of day old bread is great as an appetizer or light main dish. Grilled rustic bread, rubbed with fresh garlic then brushed with fruity Italian extra virgin olive oil, is the perfect vehicle for any combination of vegetable toppings. Our version is a canvas for juicy, ripe tomatoes and fragrant fresh basil. Serve with a robust wine and you have an irresistible Mediterranean treat. No leftover bread after this one!

Ingredients:
Rustic Italian or French loaf, preferably day old
6 ripe Roma tomatoes
Fresh basil leaves
Extra virgin Italian olive oil
Coarse salt & freshly ground black pepper
Small capers, optional
1 large garlic clove (for bread)

To prepare tomato-basil mixture:
Cut tomatoes in half and scoop out insides. Chop into 1/4-inch dice and place in bowl.

Roll basil leaves between your hands to release the aroma, then slice into thin ribbons. Add to chopped tomatoes.

Drizzle olive oil over the tomato-basil mixture, sprinkle with salt and a grinding of black pepper. Add capers if desired. Let the mixture marinate at least 15-30 minutes while you prepare bread.

To prepare bread:
Slice bread into 1/2-inch wide slices. Toast lightly on both sides then peel garlic clove and rub it over one side of the warm bread, concentrating on the edges and the middle. Enjoy the heady aroma of garlic and yeast! Pour some olive oil onto a plate, creating a shallow puddle of oil. Now, holding the toast pieces by their edges, dip each one into the oil, garlic side down. Place onto serving platter.

To serve:
Spoon marinated tomato-basil mixture onto prepared toasts and add an additional sprinkle of salt and a drizzle of olive oil if desired. You can also slice fresh mozzarella cheese into thin pieces and place on bread, then top with tomato-basil mixture. This combo can also be served over hot cooked pasta for a light meal or stirred into soups or stews.

Note: To enhance the flavor of fresh basil, rub fresh leaves together in your hands lightly before chopping. This technique -- called bruising -- helps release the aromatic oils in such leafy herbs as basil, sage, tarragon, or rosemary.