Bruschetta

6 Ripe Plum tomatoes (plum because they have thicker skin and less seeds than other varieties)
2 cloves of fresh garlic (minced)
1 tblsp extra virgin olive oil
6-8 fresh basil leaves (chopped)
Salt and pepper to taste
1 tsp balsamic vinegar
Loaf of french bread cut in 1/2 inch slices

1. Parboil tomatoes for one minute in boiling water that has been removed from the burner. Peel tomato skins. Cut tomatoes in half and remove seeds.
2. Chop tomatoes and add garlic, olive oil, basil, vinegar & seasonings.
3. Coat one side of each french bread slice with olive oil, (use pastry brush) and place slices olive oil side down on a cookie sheet.
3. In a 450 degree pre-heated oven bake the french bread slices on the top shelf for 5 minutes.

You can serve the bruschetta in a bowl with a spoon for scooping on to the french bread slices or place some topping on each slice for your guests. Enjoy!