- 3-4 fresh tomatoes, chopped (heirloom or roma)
- 1 T garlic, minced
- 1 T Balsamic vinegar
- 2 T extra virgin olive oil
- 5-6 fresh Genovese basil leaves, chiffonade
- Mix everything together (sometimes it helps to put some salt on the tomatoes
and strain them in a colander so the bruschetta isn't runny)
- Spoon over toasted sourdough or other rustic white bread.