Bruschetta

This is one of my most favorite things in the world.

It takes just minutes to throw together and I can't get enough of it. Especially when I 

have fresh basil I can walk outside and cut.

Roast up a little garlic in olive oil, throw it in a bowl with sliced tomatoes, 

balsamic vinegar, basil and a little salt and pepper. Done!

(Can a person eat too many tomatoes? Asking for a friend.)

Play around with it. If you like lots of basil...add it. Don't like a lot of balsamic...start with a teaspoon or two and add more if needed. What ever works for you.

Aside from a spoon right out of the bowl, I like to eat it on a tasty slice of toasted bread.

Doesn't get much easier than that.

Linked with Weekend Potluck.

Bruschetta

1 tbsp extra virgin olive oil

3 cloves garlic, minced

1 pint red grape tomatoes, halved lengthwise

1 tbsp balsamic vinegar

7 whole basil leaves (chiffonade)

Salt and Pepper to taste

Heat olive oil in a small pan or skillet over medium heat. Add garlic and cook until golden brown, stirring often. Pour oil and garlic into a bowl and let cool a couple of minutes. Add remaining ingredients and stir to mix. Taste for seasoning.  You can use it right away but I like to let it sit out for 30-40 minutes or store in the fridge until ready to use. I would bring it back close to room temperature before eating.

Toast up your favorite bread, load it with your tomatoes and serve.