Rainbow Bruschetta

This time of year the raw food diet seems almost possible.  Also, eating the rainbow is so easy, that I can't imagine eating a colourless meal right now.  This recipe is so tasty, simple and is beautiful to look at.   The tomatillos and cilantro give this dish a slight salsa kick and a fun option is to make it spicy if you want.

• 2 red tomatoes
• 2 yellow tomatoes (these beauts tend to be smaller, so you might want to use more)
• 6 green tomatillos
• 2 cloves of garlic
• 1/4 cup basil
• 1/4 cup cilantro
• 3 TBS EVOO
• loaf of fresh bread

Slice the bread in thin slices, drizzle with a little EVOO and bake in the oven for 15 min until crisp.  Dice the tomatoes and tomatillos and make sure any juice makes it into the mix as well.  In a mini chopper or magic bullet mix together the garlic, EVOO and fresh herbs with a little S&P.  Mix the sauce with the tomatoes and spoon over the bread.  Serve immediately.  If having a party and it might sit out longer, you might consider plating the bread on a platter and the bruschetta topping in a bowl.  Invite guests to make their own when ready to eat.  Either way, you'll have no complaints about this one.