Bruschetta with Tomato and Basil

Ingredients:

4 large slices firm-textured bread

2 cloves garlic

salt and freshly ground black pepper

8 tbsp extra virgin olive oil

6 ripe tomatoes

8-12 fresh basil leaves, torn

Toast the bread and rub it with garlic. Sprinkle with salt, pepper, and half the oil. Cut the tomatoes in half. Scoop out all the seeds, sprinkle with salt, and set them upside down for 20 minutes to drain. Chop the tomatoes in small cubes. Arrange them on the toast and garnish with the basil. Drizzle with the remaining oil and serve. Wine: a light dry white.