bruschetta ala me

Bruschetta

2 very large heirloom tomatoes or 3 large (I like using one orange/yellow (pineapple) and one red), large dice
1/4 cup-1/3 cup good olive oil
3 tsp. balsamic vinegar
1/2-1 tsp. salt, season to taste
pepper
20 basil leaves roughly chopped
1 loaf french bread, sliced into 1/2 inch slices
olive oil for bread

Combine first 5 ingredients and season to taste.

In a large skillet, heat 3-4 T. olive oil. I prefer to use regular olive oil, not extra-virgin, because it is cheaper and less olive oily tasting. Once oil is hot, place bread in pan. Fry until golden brown, anywhere from 1-2 minutes. Turn with tongs. Fry other side until golden brown. Repeat for remaining bread, remembering to add more oil when pan is dry.

Lay bread out on a plate and spoon tomato mixture on top. Enjoy!