Bruschetta with tomatoes on the vine

4 small garden-ripe tomatoes
with stems intact
2 garlic cloves
6-8 leaves fresh basil
1 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and pepper to taste
French baguette

Dip tomatoes in boiling water just off the burner. Remove skin, seeds, and juice.

Preheat oven to 450º. Chop tomatoes finely. Mix with olive oil and balsamic vinegar. Add chopped basil with salt and pepper. Slice baguette on diagonal into pieces 1/2" thick. Coat one side with olive oil. Place on cookie sheet olive-oil side down. Toast 5-6 minutes until just beginning to turn golden brown.

Place bread on serving platter olive-oil side up. Spoon on tomato mixture just before serving.