Summertime Bruschetta (Tomato and Basil)

Juicy, summer tomatoes and fresh herbs are great for topping crusty, peasant bread. This is an excellent appetizer, or accompaniment to pasta or chicken. The cook time is really chill time.

• Ready In: 3 hrs 10 mins
• Yields: 8 slices

Ingredients

• 4  plum tomatoes, very finely diced
• 2  tablespoons parmesan cheese, grated
• 6 -8  garlic cloves, very finely minced (1 tablespoon)
• 1⁄4 cup basil, minced
• 2  tablespoons Italian parsley, finely chopped
• 1  tablespoon olive oil
• 1⁄2 tablespoon lemon juice or 1⁄2 tablespoon  balsamic vinegar
• 1  pinch crushed red pepper flakes
• 1⁄2 teaspoon salt (or to taste)
•  fresh ground black pepper, to taste
• 8  slices  French bread (about 1/2 baquette) or 8  slices  Italian bread, sliced 1/4-inch thick (about 1/2 baquette)
• 2  garlic cloves, cut in half

Directions

1. In a large mixing bowl, toss tomatoes with cheese, minced garlic, basil, parsley, olive oil, lemon juice, pepper flakes, salt, and pepper.
2. When very well mixed, cover and refrigerate for 3 hours to let flavors meld.
3. Just before serving, grill the bread until lightly toasted (you can do it under the broiler or on the grill, it only takes a few minutes).
4. Rub one side of the toast with the cut sides of the garlic cloves.
5. Spread tomato mixture over toast slices and serve immediately or fill a small bowl with the tomato mixture and place it in the center of a serving platter with the toast arranged around it and allow everyone to help themselves.