Bruschetta

I've already planted my tomatoes and fresh basil this spring and can't wait for the summer harvest. I sometimes serve this bruschetta on Bagel Crisps, sometimes on soft slices of french bread, and sometimes on sliced baguettes that have been brushed with garlic-flavored olive oil and baked until golden.

3 medium ripe tomatoes
1 T. olive oil
6 basil leaves
1 clove garlic
Parmesan cheese

Halve the tomatoes and remove the seeds. Chop in to small pieces. Press the garlic in a garlic press and add to tomatoes. Chop basil leaves and add. Stir in the olive oil and mix well. Stir in desired amount of Parmesan cheese. Serve on toasted slices of baguette. (I like to press a garlic clove into a small dish of olive oil, then brush the baguette slices with the flavored olive oil and bake until golden brown).