Type of dish: Appetizer

6 or 7 ripe tomatoes (about 1 1/2 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 8 fresh basil leaves, chopped
salt and pepper, to taste

1 baguette French bread or similar Italian bread
1/4 cup olive oil

Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a small sharp knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

Make sure there is a top rack in place in your oven. Preheat the oven to 450° F. While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tablespoon olive oil, and vinegar in a bowl and mix. Add the basil and salt and pepper to taste.

Slice the baguette on the diagonal about 1/2-inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Place on a cookie sheet, olive oil side down. Toast on the top rack of the preheated oven for 5 to 6 minutes, until the bread just begins to turn golden brown.

Align the bread on a serving platter, olive oil side up. Just before serving, place some tomato topping on each slice of bread and serve.
Makes 24 small slices – serves 6-10 as an appetizer or 3-4 for lunch (delicious served with cottage cheese on the side).

Recipe courtesy of Gazy Brothers Farm