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Bruschetta with fresh basil

This is such a simple recipe to make, and it's highly versatile.
If you haven't made this, it's so inexpensive and wonderful with a glass of chilled wine or a glass of beer.

Delizioso!

Yield: 6-8 servings

1
Fresh Baguette
Good quality olive oil
1
large clove fresh garlic, peeled
1-2
small garlic cloves, finely minced
Roma tomatoes (these work best)
8-12
Fresh Basil Leaves
Fresh Parmesan-Reggiano (not the stuff in the green can, please)
Kosher salt & fresh ground pepper

Slice the baguette, thinly at an angle.
Brush each slice with olive oil.
Broil for about 1 minute, but stay close! They can burn very easily.
Remove from the broiler and rub the clove of garlic, lightly.
Set aside.

Cut and de-seed the tomatoes, by pulling out the pulp and seeds with your fingers.

Cut into small pieces.

Peel and mince a small garlic clove and add to the tomatoes.

Season with kosher salt & fresh cracked pepper, to taste.
Add a little bit of olive oil—just enough to coat the tomatoes.

If desired, drizzle a little balsamic vinegar.

Gently toss and allow to sit for a few minutes.

Pile each basil leave on top of one another, and roll (like a cigar). Slice thin strips. Add to the tomato, garlic and oil mixture and gently toss.

Add a small bite-sized mound on each crostini.

With a micro-plane or small grater, garnish with fresh parmesan.

Watch these disappear!