Summer Bruschetta

Next up in our LaVallee's summer grilling series: Fresh Tomato Bruschetta. This has always been a favorite of mine for summertime entertaining.  It can easily be put together, and basically everything can be done ahead, just leaving you to simply assemble and serve. For this recipe I love using the Tribeca Italian Table Loaf, and grilling the bread quickly adds a nice smoky element to contrast the acidity from the tomatoes. This time of year, I buy a vine ripened tomato that is grown year round in Maine, but coming August, I will be sourcing almost all of these ingredients right from my backyard garden.  I'm particularly excited about the three heirloom varieties that I got from a local farm a few weeks ago. All you need to finish these are another drizzle of olive oil, or perhaps some reduced balsamic vinegar.  This serves as a perfect start of an outdoor summer meal with family and friends.  Enjoy!

* 1/4 cup extra vigin olive oil
* 1/8 cup balsamic vinegar
* 6 small ripe but firm tomatoes, halved, seeded and finely diced
* 2 cloves garlic, roughly minced
* 8 fresh basil leaves, chopped
* Cayenne pepper to taste
* 1/4 teaspoon salt
* 8 (1/2-inch thick) slices Tribeca Italian Table Ciabatta
* 2 halved cloves of garlic

In a bowl, combine the olive oil, vinegar, tomatoes, minced garlic, basil,
cayenne, and salt. Set aside for at least 1 hour to marinate. 
Preheat an outdoor grill or grill pan to medium heat.
Grill the bread until it is browned on both sides, about 2 minutes per side.
While still warm, rub each side with the cut garlic. Divide the tomato
mixture on top of each bread slice. Arrange on a platter and serve.