Bruschetta is one of those foods that I can eat inappropriately large quantities of in one sitting. It was one of the first dishes I ever made as a kid, and it always impresses. Making it in the summer, when tomatoes are in season, is one of my very favorite pleasures in life.

It’s also impossible to mess up (unless you use crappy tomatoes, in which case it will be “meh” but not horrible), so it’s pretty ideal in every way. I’m not sure how authentic my method is, but I like to keep it simple to highlight the fresh, summery flavors.

Bruschetta

4 beefsteak or heirloom tomatoes, diced
Handful of fresh basil leaves, torn
2-3 garlic cloves, minced
Splash of olive oil
Several pinches of kosher salt
Baguette

1. Combine all ingredients in a medium bowl. Toss to combine, taste, and adjust seasoning as needed. Cover with plastic wrap and refrigerate for a couple of hours.

2. Slice the baguette, brush lightly with olive oil, and toast in the oven (or toaster oven) until lightly brown and crispy. Serve with tomato mixture. Enjoy!