Tomato season always cheers me up! I avoid the bland, under ripened tomatoes that are available in the winter, and save myself for the sweet, flavourful tomatoes of summer.

One of my favourite things to make with tomatoes is bruschetta. With ripe and juicy tomatoes, a homemade sourdough bread and a high quality olive oil I was not disappointed. My husband has grown a few plants of cherry tomatoes this year, and finally we can start picking them!

Ingredients:
4 slices of sourdough bread
1 clove of garlic
2 large tomatoes
1/2 red onion (optional)
good quality olive oil
crema de balsamico
fresh basil

Dice the tomatoes and finely chop the red onion. Mix in a bowl and drizzle with olive oil. Tear a few basil leaves in pieces and add to the tomatoes. Season with salt and pepper.

Brush the sliced bread with olive oil. Cut the garlic in half and rub it over the bread. Toast the bread in a medium warm pan until golden on both sides.

Place the toasted slices on a plate and top with a generous amount of the tomatoes. Drizzle with a little extra oil and some crema de balsamico. Serve immediately. Enjoy!