Bruschetta

The wonderfully delicious bruschetta is so so so yummy and the best part very easy (you just need to be patient).  My first experience with bruschetta was at a young age, my mom loves it and would always order it at any Italian restaurant; and I, just like her, learned to love it.
I figured bruschetta must be really difficult to make and that was why we never made it however, last summer my mom made a delicious batch using all fresh ingredients including tomatoes from our garden.
Last week, my buddy, who is very talented in the kitchen, made some carbonara for a group of us.  I thought this would be the perfect opportunity for me to try out a bruschetta recipe and get feedback from a large audience of taste testers.  It turned out to be very good  so enjoy this Just Good Food and let me know what you think!

Recipe:  Makes 20 bruschetta pieces

4 beef steak tomatoes (really any big tomatoes will work)
4 cloves of garlic (yum)
1 tbsp olive oil (too much will make it runny and soften the tomatoes too much)
1 1/2 tbsp basil (dried) or 1 oz of fresh basil (preferred)
pinch of salt
loaf of french baguette


Directions:

Fill a pot of water and boil the water (we will be dunking the tomatoes in the water to peel the skin).  Once the water is boiling dunk the tomatoes in for about 30 seconds, take them out and rinse under cold water and the skin should peel off.  Then cut the tomatoes into small pieces and place in a dish.  Once this is done, mince the garlic cloves extra fine and mix in with the tomatoes.  Add the olive oil, basil, and salt and you are good to go.  I would recommend letting this sit for at least 2 hours, but no more than 12, to earn peek taste point.  Right before serving bake the bread, cut into small pieces and place a generous amount of bruschetta on each piece.  Serve on a platter (decorate with basil leaves for fanciness).  Halve this recipe and you will easily have enough for you family (I made it for a group of 18).  Enjoy!