Bruschetta from the Garden

This is my favorite summer appetizer. We always have more than enough tomatoes from our garden and therefore eat this often. Sometimes less is more and this rings true. The lemon and basil tone down the garlic, yet enhance an already perfect tomato. Since it’s mayo-free, this dish can withstand the summer heat and outdoors for hours. No worries about an upset stomach on this one.

What you need:

*6-8 fresh plum tomatoes, de-seeded and diced

* 1 large clove minced garlic (1 teaspoon)

* 1 yellow pepper diced

* ½ cup slivered fresh basil leaves

* ½ cup chopped green onions

* ¼ cup extra virgin olive oil

* the juice from one lemon

* salt and fresh ground pepper to taste

* long thin baguette sliced in ½ inch pieces, can also toast in oven with olive oil for extra crunch.

Toss all ingredients in a bowl and let marinate for at least an hour before serving. Can make ahead of time, but looks best if served same day. Olive oil gets funny when in fridge for long, yet still tastes great.