Tomato and Basil Bruschetta (Italian Bruschetta Pomodoro)

If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta to make a fresh sauce.

1 (8") loaf round Italian bread, cut in half crosswise, cut into 10 slices per side
3 Tbsp. extra-virgin olive oil
4-6 Roma tomatoes, cut into 1" dice (~ 3 cups)
⅓ cup fresh basil leaves, cleaned, stacked in a pile, rolled, cut into a fine julienne
3 cloves garlic, cut in half lengthwise
3 cloves garlic, crushed
coarse sea salt
black pepper, freshly cracked

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8). Set the oven rack in the top part of the oven.

Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.

Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed cloves garlic, salt, and pepper. Stir to combine.

Rub the 3 halved cloves garlic, cut side down, over every piece of toasted bread. Spoon a couple Tbsp. of tomato mixture over each piece of toast and serve immediately.

Makes 20 pieces.