Bruschetta With Tomatoes and Basil

• 34 lb tomatoes, seeded, and finely chopped (preferably vine-ripe)
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon extra virgin olive oil
• 12 teaspoon balsamic vinegar or 12 teaspoon sherry wine vinegar
• salt, preferably the coarse variety, to taste
• fresh ground black pepper, to taste
• 6 pieces Italian bread, lightly toasted
• 1 large garlic clove, halved
• 6 small basil leaves (optional)

1. Place the tomatoes, chopped basil, oil, vinegar, salt, and pepper in a medium bowl; toss well to combine.
2. Set aside for a few minutes to allow the flavors to blend.
3. Rub the toasted sides of the bread with the flat sides of the garlic halves.
4. Top each slice with the tomato mixture, using about 2 tablespoons per piece.
5. Garnish each with a whole basil leaf, if desired.
6. Serve at room temperature.

tomatoes, fresh basil, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper, italian bread, garlic, basil

Taken from www.food.com/recipe/bruschetta-with-tomatoes-and-basil-347767 (may not work)