Garden Brushetta

My mom's garden is growing like crazy! She planted a wide variety of tomatoes this year including Roma tomatoes, heirloom tomatoes, Cherokee Purples, and a variety that is black. I had some amazing Bruschetta in Pisa, Italy last January and since it is one of the 3 ways I will eat tomatoes I thought I would try to recreate it. The recipe I decided to try was from Our Best Bites. It was stellar!

Everything I used was purchased at the farmers market or from my mom's garden, except the olive oil and balsamic vinegar.

Bruschetta by Our Best Bites:
2 C diced tomatoes, seeds removed... I used Cherokee purple tomatoes, an heirloom, and a roma.
1/3 C diced red onion
1/2 Tbsp balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette
additional olive oil
1 large garlic clove

Preheat oven to 400 degrees. Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill. Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.