Recipe contest: hors d'ouvre/appetizer - Bruschetta

Bruschetta is so perfect for august when the local (or your garden) tomatoes are ripe and sweet and herbs are fresh.

Salsa Fresca:
2 cups sweet and small tomatoes (like grape tomatoes) finely diced
1/3 cup olive oil
1/3 cup balsamic vinegar (I'm guessing on the measurement for oil and vinegar)
1 large handlful of fresh basil leaf - chopped
leaves from 4" sprig of fresh rosmary - minced
4-5 sprigs of fresh parsley - minced
leaves from 6-8" of fresh thyme - crushed (between fingers as you're picking them off the stems)
1/3 cup toasted (careful not to burn them!) pine nuts - chopped
1/4 tsp salt

Foundation Bread:
lightly toasted bread slices in a 2-3" size-range
clove of garlic

Toss all ingredients of salsa in a non-metalic bowl and let sit while you toast the bread. Slice the edge off a clove of garlic - the long way. Rub open side of the clove onto bread - you can do a quick rub for less garlic flavor and more for it to be stronger.

Laddle salsa with liquids onto bread and enjoy! Keep plenty of napkins around.