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Family chef Todd Reynolds always dazzles us with his delectable recipes. Here is our favorite at Olive Barn. Try it – it is easy to prepare and absolutely delicious. You’ll be a hit at the next party or end of summer gathering.

“This recipe always reminds me of late summer on the Amalfi Coast” (Amalfi is a town and commune in the province of Salerno, in the region of Campania, Italy, on the Gulf of Salerno, 24 miles southeast of Naples) -Todd Reynolds

Cooking level; easy

Prep time; 20 Minutes

Cooking time; 4-6 minutes (Bread toasting)

Serves 4-6 (unless they are really hungry and/or have been consuming Vino)

Tomato mixture can be saved in the fridge for up to 8 days.

5-6 Ripe but firm Fresh Roma Tomatoes, small dice (Pomodoro Tomatoes are best when and where available but almost any nice fresh, ripe Tomatoes will do)

3-4 cloves of fresh garlic chopped medium to fine (3-4 usually works but if desired more can be used for authentics, less for rookies. If its date night be sure you both consume. DO NOT USE JAR, CANNED OR OLD GARLIC. If Garlic has begun to sprout throw it away, it will make the dish bitter)

1 bunch of fresh basil…NOT dried. Chiffonade the basil by stacking the leaves, rolling them like a cigar and slicing them, do not press the knife or you will bruise the basil, slice it for best results. This recipe is designed to spotlight the freshness of the ingredients and only fresh basil will do.

1/4 cup plus a few tablespoons of Extra Virgin Olive Oil (EVOO) Be flexible here, some like allot, some like a little. Be sparing, too much will take away from the natural taste of the fresh ingredients. The idea is to help the ingredients blend flavors. Save the extra tablespoons of olive oil for drizzling the bread.

Fresh Cracked Black Pepper to taste (usually 4-5 grinds on medium to fine setting)

Salt to taste (usually 2 pinches)

Fresh Baguette, Italian or French Bread

Italian Seasoning. Any store bought or home made.

Preparation: Wash and dice the tomatoes, place in a small bowl or a container that the finished product could be stored in. Chopped the garlic and add to the same bowl. Chiffonade the basil and add to the other ingredients. Add the 1/4 cup of olive oil, salt, pepper and stir gently so the tomatoes hold their shape. Let stand at room temperature for 30 minutes to 1 hour for flavors to blend.

Slice baguette on the bias into crustini shapes (thinly sliced at an angle). English, slice the bread into ¼ inch slices. Lay the slices on a baking sheet, drizzle lightly with EVOO, sprinkle VERY lightly Italian seasonings. Place under broiler with rack in the middle of your oven. Toast until slightly golden brown.

Serve while bread is warm by spooning the Tomatoes onto the toasted bread.

Fresh Tomato Tip: Never refrigerate tomatoes. It will cause them to loose their flavor. When possible use only fresh tomatoes at room temperature for best results.

Buon Appetito!