Bruschetta with Tomatoes, Basil, and Mozzarella

This makes a quick dinner or lunch and is perfect for showcasing what's in season. This is a very simple recipe, but it tastes best if you use quality ingredients: freshly baked bread, mozzarella from the cheese case (it's worth the extra cost), fresh basil (plucked out of the garden, if possible), good quality olive oil and balsamic vinegar. Sadly, tomatoes aren't in season quite yet, but look for greenhouse grown tomatoes at the farmer's market.

Ingredients:

• freshly baked baguette (bought day of, if possible), sliced
• 1 garlic clove, sliced in half
• cherry or grape tomatoes, halved or quartered
• huge bunch of basil, roughly chopped
• fresh mozzarella (I used smoked), chopped
• good quality extra virgin olive oil
• balsamic vinegar
• salt and pepper

Rub both sides of the sliced bread with the garlic. Place the bread on a cookie sheet and drizzle with olive oil. Bake at 400 for about 5 minutes, until toasted. Alternately, you can grill the bread.

Meanwhile, mix the tomatoes, basil, and mozzarella in a bowl. Drizzle with vinegar and olive oil and season with salt and pepper to taste.

Serve the bread alongside the tomato mixture. When ready to eat, scoop some tomato mixture onto the bread and try not to eat it all yourself!