1 vine ripened tomato, seeded and chopped
7 basil leaves
1 clove of garlic
good olive oil
fresh ground pepper
crusty rustic baguette, cut diagonally into four 3/4" thick slices (Avoid bread with large holes as it won't hold the bruschetta)
In a large skillet, heat 2 tbsp olive oil on medium heat. Rub bread with garlic. Drizzle lightly with olive oil and season with salt and pepper. Fry in skillet until golden brown. Turn and fry on other side, adding 1 tbsp olive oil if needed.
Meanwhile seed and chop the tomatoes. Stack the basil leaves in a uniform pile. Roll tightly from long edge downward. Chop into thin rounds. Separate basil pieces and combine with tomatoes. Drizzle with olive oil. Set aside and let marinate.
Season tomato basil mixture with salt and pepper shortly before serving. Salt will allow the tomato to release its juice so season within half an hour of serving. Spoon the mixture onto the bread. Let sit for five minutes to let the juices soak into the bread. Enjoy!