Here, in Maui, we are preparing for the beginning of the school year. Jada starts full-time pre-school tomorrow and our lazy summer days are essentially over. It's been a good one. With Jada in school most of the day, we will be focusing on and gearing up for the opening of our restaurant as well. Back on the horse is not a bad place to be after months of only surf and sand on the schedule. So, here's to summer's last lazy day, a heat-free and fast bruschetta recipe using seasonal tomatoes at their peak.
Chop 2 large, ripe tomatoes in to a medium bowl. Add 4 tbsps of extra-virgin olive oil, 2 minced garlic cloves, 8 finely chopped basil leaves and salt and pepper, to taste. Combine and integrate all of the ingredients. Refrigerate for at least fifteen minutes, while you are toasting 4 thick slices of French or Italian bread. Once the bread is toasted, scrape a clove of garlic on the surface of each slice and drizzle with olive oil. Then, top with the tomato mixture.