Bruschetta

This simple yet amazing appetizer is worthy of any dinner table.  The bread should be crisp and hot and the tomatoes and basil fresh and sweet.

Equipment:
8 inch skillet-non-stick, stainless, or cast iron
Tongs
Small Bowl
Strainer that will fit over bowl
Large spoon from your everyday eating set
A sharp knife
Cutting Board

Ingredients:
1 Loaf of good crusty bread; sliced 1/2 thick-French, Italian, Baguette, Sourdough
Fresh tomatoes of the small variety and color.  The more varied the color the more appetizing your food will look.
1 large clove of garlic
1 bunch of fresh basil
1/4 Cup olive Oil-plus more for the skillet
2-3 T of unsalted butter
1/2 tsp of kosher salt
pinch of ground black pepper
Balsamic Vinegar-optional

Procedure:
1.  Dice the tomatoes into chunks and place them in the bowl and sprinkle the salt over them.
2.  Finely ribbon the basil by laying the leaves on top of one another (stacking) then rolling the leaves up into a tube.  Finely cut the basil then toss in the bowl with the tomatoes.
3.  Add the olive oil to the bowl.
4.  Take 1/2 of the clove of garlic and mince it and add it to the tomato mixture.
5.  Toss the tomatoes, basil, salt, and garlic in the olive oil and set it aside for 10 minutes.  The salt will help draw some of the water out of the tomatoes as they marinate.
6.  Slice the bread at an angle about 1/2 thick.
7.  In a medium hot skillet, add 1 T of olive oil.  Allow it to heat up then add 1 T of butter.  The oil helps the butter to not burn.  Make sure the skillet is good and hot before adding the bread.  You want the bread to toast and get crispy, not just soak up the oil.
8.  Toast your bread in the skillet till each side is a crispy brown.
9.  While the bread is toasting.  Take the strainer and pour the tomato mixture into it to strain off the excess juices.  Save the strained juice to add to spaghetti sauce if you like.  
10.  With the other 1/2 of the garlic, rub it on one side of the hot, toasty bread.
11.  Spoon two spoonfuls of the tomato mixture onto the garlic side of the toasted bread and serve hot.
For an added boost of flavor-sprinkle a tiny amount of really good balsamic vinegar over the top before serving.  
Enjoy!
This is great to have before a meal of spaghetti and meatballs.  It is also a great appetizer for a party or add a nice salad for a yummy lunch!