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Ah, the bounty of summer. Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I had this the other night at my friend Suzanne’s house where her friend Dee explained how to make it (thanks Dee!). I customized the recipe to my own taste (isn’t that almost always the case?) and used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some cottage cheese.

  • Fresh Italian Bread
  • Tomatoes, 6 to 8 medium
  • Garlic, 3 or 4 cloves
  • Red Onion, about 1/3 cup when diced
  • Fresh Basil, 1/4 to 1/3 cup when snipped
  • Olive Oil, 2 to 3 tablespoons plus more for brushing the bread
  • Balsamic Vinegar (or Lemon Juice) 2 tablespoons
  • Salt and Black Pepper
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