Easy Spring Bruschetta

Tomatoes aren't great yet in the spring, so bruschetta isn't always terribly appetizing. The trick to dodging mealy tomatoes is just using grape tomatoes. They're always firm and flavorful. For this bruschetta, I used the garlic scapes I accidentally pulled out last week and they gave a great fresh garlic flavor to the mix. We also forgot to buy a baguette, so we just used regular sliced bread toasted with olive oil and salt - surprisingly delicious and less messy to eat!

Just cut the grape tomatoes into little pieces, mince the scape (or garlic) and toss with salt and olive oil to taste. The secret it letting it sit a while to let the flavors mingle. Then spread some bread with olive oil and salt and put under the broiler. I tip I learned somewhere along the way is rubbing the toasts with a clove of garlic. It gives them an extra hit of it. Then top it with the tomato mix. Yum! (And feel free to change it around or add mozzarella or basil or anything - it's not a science.)