Bruschetta with Tomato and Basil

Seed and dice the tomatoes, combine with garlic, olive oil, balsamic and basil – add salt and pepper to taste, refrigerate. Cut ½” thick slices of the French bread (I cut them on a diagonal to get more surface area … and because I am fancy), brush with oil and toast them on a stovetop griddle – probably a minute a side. Either pile the tomato and basil on top of the bruschetta and serve, or allow each person to assemble their own – your choice!