Bruschetta made with heirloom cherry tomatoes, fresh basil, EVOO, and crusty bread

Summer isn't summer without bruschetta. It's such a simple thing; tomatoes, basil, EVOO, S&P, and crusty bread. It's almost too pretty to eat...almost. 

Remember, it's the simple things in life that keep us going. In case you've forgotten this summertime treat, I've got a simple recipe.

Ingredients:
Container of heirloom cherry tomatoes
A large basil stem (approximately 6 - 8 large basil leaves)
Good EVOO
Salt and Pepper to taste
Crusty bread of choice (I chose a gluten-free bagel)

Directions: 
Cut tomatoes in half. Drizzle with EVOO and use salt & pepper to taste. Julienne basil leaves and add to the tomatoes. Gently toss. Set aside.

Turn on the stovetop and add a bit of EVOO and a clove of fresh garlic smashed. Move the garlic around the pan. Place bread in the skillet. Let it lightly toast on one side. Remove from the skillet. Place on a serving platter with the tomato mixture. Pile the tomatoes on top of the bread and it's bruschetta time.