Bruschetta

I wait all year for fresh tomatoes, now that they are in season I am finding all kinds of excuses to eat them daily. I first learned about good bruschetta when I visited Italy. Italians put all kinds of goodies on top of buttered bread: cured meats, olives, fresh tomatoes and herbs, and you can find bruschetta for cheap at little cafes. Here is an easy recipe to make a quick snack or lunch.

2 slices of good bread
1 tomato chopped

1/4 onion very finely chopped (about 3 tablespoons)

2 cloves garlic very finely chopped

a bunch of basil chopped (about 1/4 cup)

pinch of salt (kosher salt is really best)

In a bowl combine tomato (make sure most of the juice is drained), onion, garlic, basil, and salt. Melt butter in a skillet and toast bread, you can also use a toaster or an oven if you don't want to use butter. But you should really use butter, life is too short. Assemble bruschetta on toasted bread.