The better the tomatoes and the olive oil the better the treat. My Mom planted a garden in her backyard and the main reason for the whole thing was to keep her well supplied with fresh from the garden tomatoes and basil so she could have this for lunch or as a snack everyday. She planted so much even she couldn't eat it all.
I caught her as she was clearing the bed at the end of the summer season and had to stop her from throwing away and entire garbage bag of basil. I was like, Aaaahhhhh! You can't throw that away, and then proceeded to make and freeze about seven batches of pesto and pesto compound butter. Please don't waste delicious garden bounty.
Bruschetta
4 roma tomatoes
1 T olive oil, plus more for brushing
1/2 tsp kosher salt
4 fresh Basil leaves, torn or chiffinade
1/2 baguette, sliced into 1/2 inch slices
1. Toss the tomatoes, olive oil, salt and basil. Set aside.
2. Brush the baguette slices with olive oil.
3. Heat a grill or skillet. Place the bread in a single layer and toast on the gill or in the pan until golden brown in places.
4. To serve spoon the tomato mix over the toasts and serve.
When serving these to a crowd I like to offer the toasts and tomato mix separately, letting people make them. They get soggy from the tomatoes if left to sit. As a bonus people who don't like tomatoes or kids still enjoy the toasted bread.
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