Chicken Bruschetta

      We've had a really wonderful spring growing season.  The right amount of rain accompanied by plenty of sunshine has made for beautiful, sweet fruits and vegetables.  The tomatoes, in particular have been, plump, fragrant and quite tasty.  This is another one of Mark's favorite dishes that makes wonderful use of these tomatoes. 
      There are two key factors to the dish, the first being a beautiful, ripe tomato.  Select a tomato that is plump, fragrant, and firm, but not hard.  Remove the core and dice it to about 1/4 inch squares.  Drizzle with 2 TBS Olive Oil 1/8 tsp freshly ground pepper and a heavy pinch of salt.  Chiffinode 5-6 fresh basil leaves and add them to the mix.  Allow to sit for a few minutes to marry the flavors before serving.
      Next cook chicken, either in a pan or on a grill.  You could actually do this in advance if you would prefer cold chicken, or simply don't want to heat up your kitchen that much on a summer's day.  (using some rotisserie is another good option)
      The next factor that really makes this delicious is a hearty rustic bread to use as the base.  You want it to have a firm crust, and to be chewy but still have that lovely open texture.  Slice nice thick pieces, approximately 1/2- 3/4 inch thick and fry them in a small amount of oil on each side until they begin to brown.  Let cool slightly on a rack so that both sides stay crispy.  Then spread with some Boursin Cheese, lay out the sliced chicken and top with a generous portion of the tomato basil mixture.

      This is delicious and fresh and a great way to enjoy your summer tomatoes.  I have also been known to make it with shrimp (though it's harder to eat) or just the tomatoes on grilled bread makes a lovely appetizer or vegetarian meal.  Hope you enjoy.