Bruschetta

 8  Servings

1-3/4   pounds plum tomatoes, (about 12-14)
2       tablespoons garlic, minced
2       tablespoons shallots, minced
1       cup fresh basil
1       teaspoon fresh lemon juice
        red wine vinegar, to taste
        salt and pepper, to taste*
1/3     cup olive oil, plus 1/4 cup
3       cloves garlic, slivere
8       thick slices of round peasant bread

    1. Cut the tomatoes into 1/4-inch dice and place in a bowl. Toss
with the minced garlic and shallots.

    2. Chop the basil coarsely and add to the tomatoes, along with the
lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.**

    3. Heat the 1/4 cup olive oil in a small skillet. Saute the slivered
garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the
oil.***

    4. Toast the bread and cut each slice in half. Arrange the slices on
eight small plates. Brush the garlic-flavored oil over each slice, spoon
the tomato mixture over the bread, and serve immediately. The mixture
should be at room temperature

Note:
*   I use kosher salt and freshly cracked pepper. 
**  I add crushed red pepper to the mix
*** I add some of the toasted garlic into the mix.

