Easy Tomato Bruschetta

1. Cut tomatoes into quarters. Add tomatoes to serving bowl. Slice your your basil, stacking a few leaves at a time, rolling and slicing gently to form crisp ribbons of basil. This is called chiffonade. Stir gently into tomato mixture.
2. In a small skillet, heat oil over medium heat, toss in garlic and stir, watching closely for about a minute, remove from heat just as first few pieces start turning golden brown. Cool slightly in pan, then pour over tomato mixture.
3. Add balsamic vinegar, salt and pepper. Gently toss to mix flavors. Taste add more salt if needed. If time, let sit for an hour, if not, it's still delicious!

Crostini

1. Place rack in middle of oven, turn to broil.
2. Slice the baguette (or use slicer in your bakery section at the grocery store) into even slices. Brush each slice with olive oil and sprinkle with a few grains of course sea salt.
3. Toast under broiler using the middle rack for a couple of minutes, watching closely, just takes a couple minutes Remove when golden brown. To serve, stir the mixture one last time.
4. If desired, spread a little soft goat cheese onto a toasted crostini, then spoon some of the bruschetta on top, allowing the juices to seep in. Or you may also stir in firmer goat cheese crumbles into the tomato mixture just prior to serving. Enjoy!