Basic Tomato Bruschetta

Note from Marie: When I was traveling in Italy a few years ago, I discovered bruschetta. (In Italy, they say it: bru-SKET-uh.) The moment I bit into the crispy baguette and tasted the fresh tomatoes, basil, garlic flavors in my mouth, I was hooked for life. From that meal on, I insisted on getting this appetizer whenever I could find it. Each restaurant served it a little differently: sometimes the garlic was more pronounced, sometimes there were onions, and some breads were crisper than others. All that to say, be creative with this appetizer. If you think of a flavor that might mix well with the others, go for it!

Serves 12 (2 bruschetta each) .

Ingredients:

1 large garlic clove, halved

24 slices (1/2 inch thick) baguette

2 cups tomatoes, diced (about 4 medium tomatoes)

2 tablespoons onion, finely chopped (if desired)

2 tablespoons extra virgin olive oil

Fresh basil, roughly chopped

Kosher salt to taste

Instructions:

Preheat oven to 350 F.

Rub cut sides of garlic over one side of each slice of bread. Place on foil-lined baking sheet. Brush each slice of bread with olive oil. Bake at 350 F for 10 minutes or until lightly browned, turning once.

Combine tomato, onion, remaining oil (about 1 tablespoon), basil, and salt in medium-sized bowl. Spoon tomato mixture onto baked bread slices.

Serve immediately.