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Bruschetta with Tomatoes, Cucumber & Basil

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Course Appetizer

Ingredients
  

  • 3 large ripe tomatoes, seeded and chopped
  • 1/2 large red onion dice into 1/4 inch pieces
  • 1 Hillside Greenhouse cucumber; diced into 1/4 inch pieces
  • 1 cup fresh Jungle Farm basil leaves shredded (available in our greenhouse)
  • Coarse salt & freshly ground pepper
  • 1/4 cup extra-virgin olive oil plus more for brushing
  • 1 tbsp red-wine vinegar
  • 1 baguette
  • 2-3 peeled garlic cloves or garlic scapes for rubbing

Instructions
 

  • In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt & pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
  • Heat broiler or grill pan. Cut bread diagonally into 1/2 inch thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.
  • Rub hot bread lightly with garlic gloves on one side only. Sprinkle with salt & pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.