This is a basic bruschetta recipe, but be creative and add or substract based on what you have in your kitchen. At the farm this was the first use of the early tomatoes out of the field.
Bruschetta with Grilled Bread
1 loaf French Bread or other crusty bread (sliced)
Grill slices lightly on both sides (or broil in oven on baking sheet)
4 large tomatoes (yellow and red makes a pretty mix)
1/2 cup mozzarella cheese (diced)
1/2 cup green olives (chopped)
1/2 cup olive oil
1/2 cup fresh basil (chopped)
2 tablespoons lemon peel (grated)
1 tablespoon capers or dill pickles (chopped)
6 cloves garlic (minced)
salt and pepper to taste
Combine and spoon over grilled bread.