Bruschetta with Tomatoes by Rhonda Lauret Parkinson

1 garlic clove

1 medium tomato

Salt and pepper, to taste

4 slices French or other crusty bread

1 tablespoon extra-virgin olive oil

½ teaspoon dried basil, optional

Smash the garlic clove, peel, and cut in half. Wash the tomato and chop. Sprinkle the chopped tomato with salt and pepper and set aside.
Toast the bread slices. Rub the garlic over one side of each toasted bread slice. Spread the chopped tomato on top. Drizzle with the olive oil.
Sprinkle with the dried basil, if using, and add a bit of salt and pepper if desired.

Serves 1–2

Don't have olive oil? Try saving a bit of juice from the chopped tomato and spreading it over the toasted bread after it has been rubbed with garlic.