tomato and basil crostini

Tomato and Basil Crostini

4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste

Allow the tomatoes to drain in a colander for 30 minutes.

Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.

Serves 4 to 6.