Bruschetta

1. Slice bread thinly. Brush lightly with olive oil. Toast at 350 degrees until golden and crisp. Cut garlic in half, rub toasted bread with garlic, and save the garlic.
2. Finely dice the tomatoes and the onion. Mince the saved garlic and chiffonade the basil (cut into thin ribbons). Mix together and add salt and pepper to taste.
3. Spoon tomato mixture over toast and serve. Tomato mixture can be stored in refrigerator for 3-4 days.

The amounts of garlic and basil can be adjusted to personal tastes.