Summer Tomato Bruschetta

2 to 2 1/2 cups diced, cored ripe summer tomatoes (3 to 4 medium tomatoes; no need to skin or seed, just chop)
1 clove garlic, peeled and minced
10 to 12 medium-large leaves sweet basil, finely sliced or chopped
2 tablespoons extra-virgin olive oil, plus more for bread
few drops balsamic vinegar
few drops honey
kosher salt
4 to 6 slices rustic bread (each slice about 1-inch thick; I like a baguette cut on a sharp diagonal)

In a small mixing bowl, combine the tomatoes, the garlic, the basil, the 2 tablespoons olive oil, the balsamic vinegar, the honey, and about ¼ teaspoon kosher salt. Stir well to combine and let sit for 5 to 10 minutes, stirring occasionally.

Rub or drizzle the bread slices with a little more olive oil and toast them in a toaster oven or brown them under the broiler. Arrange the slices on two plates, sprinkle them with a tiny bit of salt, and spoon the tomato mixture over them. Let sit for a few minutes so that the bread soaks up a bit of the juices.

Serve for lunch or as a first course to dinner. You could also add some chopped grilled or sautéed shrimp to the tomato mix, and call this dinner.

Serves 2

- Recipe courtesy of Susie Middleton