The Kitchen Shrink’s Killer Bruschetta

1 ½ cups of chopped ripe tomatoes
2 garlic cloves, minced
1 fistful of fresh basil, chopped
2 tablespoons of extra virgin olive oil
1 teaspoon of fresh squeezed lemon juice
Salt and fresh cracked black pepper to taste

For the bread:
1 baguette (seeded or plain) sliced ¾ inch to 1 inch thick
1 tablespoon of butter
2 tablespoons of extra virgin olive oil
2 garlic cloves, crushed

Combine the topping ingredients in a medium glass bowl. Refrigerate for 2 hours.
In a fry pan on medium heat, sauté the garlic in the butter and oil. Brush the mixture on both sides of the bread and toast.
Arrange the hot toasted garlic rounds on a serving platter and top with the chilled tomato mixture. Serve immediately.

(Recipe from The Kitchen Shrink’s column, entitled How Not To Be a Bug Buffet)