Rebecca's Tomato Bruschetta

2 cloves garlic diced fine
1 bunch of basil, just the leaves, diced fine
4 medium tomatoes, seeded and cubed (you can use heirloom, hothouse, vine ripened as well)
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Salt and pepper to taste.
1 loaf ciabatta, cut into slices
1 clove garlic
1 tablespoon olive oil
1 small log of mild goat cheese, room temperature

*To seed tomatoes, cut into quarters, gently scoop out seeds and then cube. This will take some of the moisture out of the tomato mixture.

In a small bowl, add cubed tomatoes and salt. Set aside while you make the rest of the recipe.

Preheat oven to 425° F. Rub both sides of the sliced bread with the garlic clove, and then brush with olive oil. Lie on cookie sheet and bake in oven until brown and toasty.

Drain tomatoes and return to bowl. Add garlic, basil, balsamic, olive oil, salt and pepper. Stir well.

Take toasts and spread with goat cheese. Mound about a tablespoon of tomatoes mixture on each and serve.

Chef Rebecca Bloom