INGREDIENTS:
8-10 on-vine tomatoes, diced
3 cloves garlic
3/4 cup fresh basil leaves, coarsely chopped
1 tsp fresh lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper, to taste
French or Italian bread slices
Black olive slices
DIRECTIONS:
1. Preheat oven to 475 degrees F.
2. In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper; set aside.
3. Slice the bread into 1-inch slices. If you’re working with a large loaf, you’ll then want to halve each slice again. Brush one side of each slice with extra-virgin olive oil. Place the slices oiled side down on a cooking sheet, and toast them in the oven until golden brown.
4. Top each bruschetta with the tomato mixture, olives and garnish with any left over basil leaves. Don’t top too far ahead of serving, as the bread may get soggy.
