This morning I picked a bunch of cherry tomatoes for a friend. There's a great abundance of them this year, thanks to a lot of volunteer plants that I just let do their thing. Since it was cool, and I had some time, I also did some weeding.
I think when we get back from our waffle breakfast with friends, I'll pick enough of those cherry tomatoes for us to use bruschetta for lunch.
Basically, I cut the cherry or other tomatoes into small chunks and mix them with some salt, pepper, a touch of red wine or balsamic vinegar, chopped fresh basil leaves, and thin shavings of parmesan reggiano cheese. If you like you can also put in a tiny bit of crushed garlic. I serve this on top of a good quality Italian, or sourdough bread, cut about 1/2" thick, rubbed with olive oil and toasted on both side under the broiler. You can also rub the bread with a split garlic clove before or after you apply the olive oil, if you want a more subtle addition of garlic to the bruschetta. It's so simple, healthy and delicious!