Bruschetta - Tips for making it best

Sure tomato bruschetta is simple, but did you know you can probably make it better?
Here are five tips for making it better.
It's one of the most delicious things you'll ever put in your mouth.

- Grill the bread.
- Rub with a whole clove of garlic.
- Use the freshest, sweetest tomatoes you can.
- Use room temperature tomatoes.
- Season and walk away.

Ingredients
3-4 (1/2lb)  Medium fresh tomatoes at room temperature.
2-3 Tb  Extra Virgin Olive Oil
6  Basil Leaves, sliced (dried basil is ok to taste)
2 cloves  Garlic
Italian or French bread
Salt and Pepper to taste
Cucumber, chopped to taste
Balsamic Glaze to taste

Directions
Chop tomatoes and cucumbers into 1/4 inch chunks and add to a bowl with a pinch of salt, pepper and 1-2 Tb olive oil. And add sliced basil leaves. Stir and let sit for 10 minutes.
Heat the grill pan over medium heat. Drizzle bread slices with olive oil(1 Tb) then grill 2 minutes on each side.
Remove bread then lightly rub one side with garlic - the heat and friction from the bread causes the garlic to "melt" into the bread. 
Stir tomatoes one more time, taste then adjust with salt and pepper as needed. Heap the tomato mixture onto each piece of bread. Drizzle a little of the juice that remains at the bottom of the bowl of the tomato mixture.
If you want, drizzle a balsamic glaze onto the tomato mixture.
Then serve it as an appetizer,a first course or just a snack  while you are watching TV.

Enjoy!

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