When life or the garden gives you too many tomatoes than make bruschetta. I make a simple recipe of diced tomatoes, fresh basil, crumbled feta cheese, salt and pepper and a dash of olive oil and balsamic vinegar.
My favorite bread is small slices of toasted french bread with a bit of olive oil drizzled on. Toast at 300 till nice and crispy.
This is a wonderful seasonal appetizer. We had some Saturday night while our steaks were grilling.