Summer Tomato Bruschetta

I realize I've gone bonkers with summer tomato recipes lately, but its for good reason. Kentucky tomatoes are A.M.A.Z.I.N.G. and this is my first summer as a resident here... so I'm like a kid in a candy store... This bruschetta recipe is the perfect appetizer (casual yet elegant) or even a quick and easy lunch. The tomato mixture can be prepared in advance and stored in the fridge for up to 24 hours. Use any kind of tomato you like (grape, cherry, red, yellow, heirloom, etc.) the fresher, the better. Summer Tomato Bruschetta: 2 red roma tomatoes, diced 2 yellow roma tomatoes, diced 1 clove of garlic- grated with a rasp 1-2 tablespoons of good quality olive oil 5 large basil leaves, thinly sliced 1/2 teaspoon of kosher salt a few grinds of pepper Balsamic Glaze for drizzling* *You can find balsamic glaze at Whole Foods, Fresh Market, and Harris Teeter for sure. It is GREAT stuff. Its excellent drizzled over hummus, grilled chicken or fish, or over any type of tomato salad. If you don't have it, add 1 tablespoon of balsamic vinegar and a small squeeze of honey to your tomato mixture instead. Gently fold all of the ingredients together in a bowl. Again you can set it aside or refrigerate until ready to serve. (You might wait and add the basil at the very last minute.) In this case I used ciabatta bread sliced in half horizontally. I used roughly 2/3 of the loaf as an appetizer for 4 people... we definitely ate it all. You could also use baguette rounds or slices of your favorite artisan bread. I will say using a thicker bread like a ciabatta made for messy eating. The tomatoes had a tendency to fall off the bread as you took a bite. A thinner slice might be ideal. I put the bread, cut side up, on a baking sheet and broiled it in the oven for 2 minutes (watching carefully not to burn) until just golden brown. Broiling gives you a toasty outside and a soft inside- however if you prefer to dry the bread out a bit for a crunchier toast, bake at 375 or 400 degrees for 15-20 minutes. (I've used the store bought bruschetta toasts before and they are pretty tasty as well.) If you're not shy about garlic, you could rub the toasted bread down with another clove of fresh garlic to give it extra zing. Otherwise, slice the bread into squares and spoon the tomatoes over the top. After the bruschetta is plated (at the very last minute), drizzle with the balsamic glaze. Buon Appetito!