Ingredients:
1.5 medium Roma tomatoes, finely chopped
1 clove garlic, finely chopped
5-6 basil leaves, chopped
2 slices rye bread
balsamic vinegar
olive oil
black pepper
Instructions:
1. Heat approximately 1 Tbsp olive oil in a frying pan. Place slices of rye bread in oil and fry until browned. Remove, add more oil, and fry reverse side until browned.
2. In a small bowl, combine tomato, garlic, and basil with a splash of vinegar. Sprinkle with black pepper and mix well.
3. Place tomato mixture on top of rye.
I know that bruschetta is typically dry toasted bread, and the olive oil is added to the tomato topping along with the vinegar, but I made it this way because I love the way bread tastes when it's been fried in olive oil. It leaves the bread crisp, but not hard and crunchy the way bread for bruschetta often is.
This tastes really refreshing and summery to me. I made it one day on a whim as a snack, and it was so good I made it as an appetizer a few days later to go alongside a pasta and salad for a full meal.
