Recipes

Preheat oven to 475 degrees F. In a medium bowl, mix all ingredients except bread; set aside. 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 oil-side down on a cooking sheet, and toast them in the oven until golden brown. Either serve tomato mixture, room temperature, in a bowl with a spoon and lots of toasted bread slices, or tops each bruschetta with the tomato mixture and place on a large serving plate. Try not to top too far ahead of serving, as the bread can get soggy.10 plum tomatoes, diced 3 cloves garlic, minced 3/4 cup fresh basil leaves, coarsely chopped 1 teaspoon fresh lemon juice 1/3 cup extra-virgin olive oil Salt and pepper to taste French or Italian bread slices