One of my favorite things about summer is how wonderful the tomatoes are, especially in late summer. I was pushing it around here yesterday because I really wanted to take Bruschetta to our Memorial Day cookout with friends. This is a recipe I found several years ago out of a newspaper in Illinois.
1 baguette, sliced 1/4 inch thick
6 to 8 large plum tomatoes, chopped
1/4 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon garlic, minced
3 tablespoons fresh chopped basil
Salt and pepper to taste
Freshly grated Parmesan
Place slices of bread in a preheated 350-degree oven until lightly toasted. Toss together all other ingredients except Parmesan. Scoop mixture onto bread and garnish with freshly grated cheese.