Classic Brushetta

I love Brushetta and I don't know why it took me so long to make it!!! Amberly and her family are so kind to share a garden with us, and now we are able to enjoy the fruits of our labor!!! This was a big hit in our house and hope you enjoy it as much as we did.

4-6 medium sized tomatoes (romas work well)
Fresh basil
1 1/2 tsp EVOO (extra virgin olive oil)
salt
pepper
1-2 cloves garlic
1 baguette

Cut tomatoes in half and scoop or squeeze out the insides leaving only the shell of the tomato. Dice tomatoes into small pieces. Take basil (I used 8-10 leaves, use as much as you like) roll up leaves and run your knife through them making small thin ribbons. Toss with tomatoes and add salt and pepper. Drizzle oil over top and toss to coat. Cut the bread into slices and place on a cookie sheet. Toast the bread in the oven (broil about 1-2 min). Peel your garlic and cut in half. Rub the garlic on the toasted bread to give it a light garlic flavor and serve with the tomato mixture. This is a great appetizer for any Italian dish. Brooks and I loved it so much we had it for dinner. Yum!!!