Bruschetta

Scald the tomatoes with boiling water, peel, cut, remove the seeds and cut the flesh into cubes. Cut the bread into half slices, dry, turning, 2 min. in the oven, preheated to 250 degrees (on the top shelf). Grate hot slices with cut garlic wedges and pour olive oil over them. Put the chopped tomatoes on croutons, press with a knife, salt, pepper. Wash the basil greens, dry or shake well, cut into straws and garnish the croutons. You can sprinkle them with grated parmesan. Serve bruschette hot.