I improvised with a recipe that I received from King Arthur Flour. Here it is:
2 medium-sized ripe tomatoes (12 ounces), diced
2 cloves fresh garlic, minced
1 tablespoon minced fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
two 16-inch-long French-style baguettes
This simple, delicious and easy-to-transport fare offers the quintessential taste of summer. Use the preceding baguette recipe to provide the bread for this wonderful summer treat. Only ripe tomatoes should be used -- and only fresh garlic and basil.
Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.
Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4-inch thick, on the diagonal. Brush one side of each slice with additional olive oil. Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. Pack them in an airtight container.
When ready to serve, place about 2 to 3 teaspoons of the tomato mixture on top of each slice of bread. Yield: about 40 bruschetta.
I also made Halibut Provencal for our main course. This recipe was concocted by Atlanta's own Virginia Willis and it is yummmy!!!!
PEACE & HOPE