Heirloom Tomato Bruschetta with Basil
Ingredients
- 4 medium-large ripe heirloom tomatoes, a mix of colors, cored and chopped into large chunks
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 5-6 basil leaves, sliced into a loose chiffonade (or if that word is too fancy, just tear them into pieces)
- Maldon salt and black pepper to taste
- 1 garlic clove
- 1 baguette, halved and sliced crosswise into thirds (to make 6 pieces)
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