Summertime tomato and herb bruschetta.

I love this bruschetta.  The flavors are so brightly delicious and, this time of year, many of the ingredients can be sourced from even the smallest fire escape garden.  It's one of my favorite choices for a summer cocktail party starter, but be forewarned: This is an appetizer to be eaten among friends.  There is almost no way that you are eating this and getting away without at least a moment where you've got something big and green staring out at the world from a tooth or two.  But don't let your vanity talk you out of giving this a try.  There is something almost magical about the way that the light tomato mint mixture tastes atop the herbed olive oil spread and when you bite in, oh, there's that crispy give of the bread.  Whatever the drawbacks, they are more than worth it. 

Herbed Bruschetta
From Great Good Food by Julee Rosso

1/2 cup finely chopped Italian parsley
1/2 cup drained capers, chopped
1 tablespoon finely minced fresh tarragon
Salt and freshly ground pepper to taste
1/4 cup extra-virgin olive oil
2 large, very ripe tomatoes
3 tablespoons finely minced fresh mint
24 1/4-inch-thick slices peasant bread or French baguette
1 small log goat cheese

Combine the parsley, capers, tarragon, and salt and pepper to taste in a medium-sized bowl.  Add the oil and toss well.

Dice the tomatoes very fine, but do not peel or seed them.  Put the tomatoes in another bowl, season with salt and pepper to taste, and add the mint.

Let everything stand at room temperature for at least 1 hour.

Toast or grill the bread.  Spread it with goat cheese, then the herb mixture.  Top with the tomato mixture. 

Enjoy, preferably with a cocktail in hand.