To make the Bruschetta (burnt bread):
1 loaf of French bread or baguette, cut into half-inch slices
½ cup olive oil
1 garlic clove, peeled

Directions:
Use a bread knife to cut the bread into half-inch slices. Brush both sides of each slice with a light, even coating of extra virgin olive oil. Place on a hot grill (direct, high heat) for approximately one minute per side, until golden brown, with some char marks on the edges and center.

Remove from the grill and lightly rub the clove of garlic over one side of each slice.

Next-Level Tomato Topping:
1 pound of fresh tomatoes (about 4 to 5 medium-sized tomatoes), medium-diced
½ cup sun-dried tomatoes, chopped (packed in oil variety)
¼ cup extra virgin olive oil
Zest of 1 fresh lemon
Juice of half a lemon
3 anchovy fillets (packed in oil), minced or ground into a paste
½ cup fresh basil, thinly sliced chiffonade-style
Salt and pepper to taste

Directions:
In a large bowl, combine all ingredients and mix together. Taste and add salt and pepper as desired. Serve over grilled bruschetta.

Tips:

• Can be made 2 to 3 hours in advance, but wait to add salt just before serving or the tomatoes will become mushy.
• For a splash of color, use a variety of tomatoes like yellow cherry and green heirloom.