Trinity River Farm

Bruschetta  (from New Basics)

1 ¾ lb. ripe tomatoes

2 T. minced green onions

1 t. lemon juice

1/3 + ¼ cup olive oil

2 T. minced garlic

1 cup fresh basil

salt and pepper to taste

3 cloves garlic, slivered

French bread, sliced

Cut tomatoes ¼" dice, place in bowl. Toss with the minced garlic and green onions. Chop the basil coarsely; add to the tomatoes, along with the lemon juice, salt and pepper and 1/3 cup olive oil. Set aside.

Heat the ¼ cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2 to 3 minutes. Toast the bread until fairly crisp. Brush bread with hot oil and top with a spoonful of tomato mixture.

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