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Bruschetta is one of my favorite things to order at restaurants because every cook has their own way of making it. It's incredibly simple to prepare at home and is best when made with homegrown tomatoes. Just a little bit of basil, olive oil, salt, and pepper, turn a simple tomato into a wonderful appetizer or light meal when dolloped onto crusty, toasted bread. This version is colorful and tasty, as it pairs roasted red peppers (available jarred or canned) with bright yellow pear tomatoes. Pear tomatoes are a great option for bruschetta, as they won't release as much liquid as heirloom tomatoes, producing a watery topping and soggy bread.

1 cup diced yellow tomatoes or quartered yellow pear tomatoes
½ cup diced roasted red peppers
2 tbsp chopped basil
2 tbsp olive oil
1 clove garlic, minced
Sea salt and freshly ground black pepper, to taste
½ loaf good quality Italian bread, such as pugliese or semolina
Olive oil, for brushing bread
1 clove garlic, peeled and halved

In a medium size bowl combine tomatoes, diced red peppers, basil, olive oil, and garlic. Season with salt and pepper.

To prepare bread, slice loaf into ½ inch slices. Brush both sides of each slice with olive oil and grill indoors in a grill pan or outdoors on a gas or charcoal grill. Toast until deeply brown on both sides and crisp. Rub the surface of bread with the cut garlic clove.