I am not a particularly talented cook. I am overly reliant on recipes, I have no intuition, and I’m very slow (due in no small part to my occasional Anal Retentive Chef-like tendencies). But when I make tomato bruschetta, I can forgive myself, if even only for a moment. Maybe it still takes a long time to make and maybe I have to follow the recipe very, very strictly, but it always turns out marvelously. But ick, no olives please!
First thing first: put everything in a bowl.
Second: mix everything in the bowl. Then commence face-stuffing.
I would have posted this sooner, but to be honest, I am more than a little bit sick of tomatoes right now. Eurgh.