Classic Tomato-Basil Bruschetta

Ingredients:
7-8 ripe Roma tomatoes, seeded, cut into 1/4-inch dice
1 large clove garlic, minced
1 1/2 tablespoons olive oil
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
1 loaf French bread, sliced diagonally into 1/2-inch thick slices
1/4 cup olive oil
1 large clove garlic, sliced in half

Method of Preparation:
1. In a small bowl, stir together the tomatoes, garlic, olive oil, and basil.  Season to taste with salt and pepper.  Set aside.
2. Place oven rack in the second from the top position.  Preheat broiler.  Brush each side of the bread slices lightly with olive oil.  Place in a single layer on a baking sheet.  Place under the broiler, watching carefully, until bread turns a light golden brown.  Turn slices and toast the other side.  (The slices will not all toast at the same rate, so turn, toast, and remove from pan as each slice is ready.)
3. Rub the cut side of the garlic clove over the toasted bread.  Arrange on a serving platter.
4. Top the bread with some of the tomato-basil mixture and serve.

Variation: Top the tomato-basil mixture with a thin slice of fresh mozzarella.  Place under the broiler for a few second until cheese softens; serve.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Linda Melfi.