This was an appetizer for Monday night’s dinner. I had some sourdough baguette left over and needed to do something with it. While I was making grilled chicken and salad, we munched on this. It doesn’t get much easier than this organic tomato bruschetta (pronounced broo – sket – ta). Chopped up organic tomatoes, basil, salt, and pepper. Put it on sliced bread that I lightly toasted in my skillet with some olive oil. De-LISH!