Drew's Bruschetta

The best summer recipe ever!! I LOVE this with our homegrown heirloom tomatoes!

INGREDIENTS:
Tomatoes (best quality possible, preferably heirloom, diced)
Mozzarella (cubed)
Basil (Genovese, torn or chiffonade)
Olive oil (best quality possible)
Sherry vinegar
Salt
Baguette (cut into pieces at angle)
Procuitto (best quality possible)

DIRECTIONS:
1. Put tomatoes, basil, and mozzarella in bowl.
2. Gently mix in a decent amount of olive oil and sherry vinegar, to taste.  It shouldn't be so that the tomatoes are drowning in oil, but it should be enough so that there's some "juice" when you put it onto a piece of bread.  Don't put so much vinegar in that you overwhelm the oil or tomatoes!  You want the flavors to dance together subtly, rather than hitting you over the head.
3. Add salt, to taste.
4. Toast the pieces of baguette, preferably on a charcoal grill.  Get them toasty, with slight char marks.  You want crunch, so that texture will offset the juicy softness of the topping.
5. When ready to serve, set out the tomato mixture, the warm bread, and the procuitto.  Have everyone assemble their own:  bread, topped with the tomato mixture (with a bit of the "juice") and then a piece of procuitto.  Enjoy this lovely taste of summer!!

NOTES:
You want good quality tomatoes for this to work.  The tomatoes you usually buy in the grocery store smell and taste like plastic!  Go to your local farmer's market...or grow your own!  You want slicing tomatoes; paste tomatoes just won't work here.  I like to add color, so I use green, yellow, orange, pink and red tomatoes.  It makes my plate so pretty!