One of the best parts of summer's abundance of tomatoes is that I can quickly pull together bruschetta. I made this batch for my book group on Saturday night. It tastes like summer should taste and it's easy to whip up. To make it, you'll need to bake a batch of garlic toasts.
And then stir together 3 cups of fresh tomato (homegrown if you have them), chopped small. Add 3-4 cloves of minced garlic, and a cup of fresh sliced basil (I like to julienne mine….just pile up a bunch of basil leaves and slice into narrow, thin strips). You want to stir this together just before you intend to serve so that the basil remains crisp. Just before serving, stir in a bit of salt to taste. You can spoon it onto the toast, if you like. When I do that, I like to serve it with cubes of mozzarella, black olives, and pepperoncini.