Bruschetta Tomato-Basil Pomodoro

Italian bread, cut into 1/2 inch thick slices
2 tablespoons olive oil, plus extra for brushing
2 vine-ripe tomatoes, cubed
6 fresh basil leaves, minced
1 garlic clove, minced and pressed
1 teaspoon salt
1 teaspoons pepper
Juice and zest of 1/2 lemon
Sprinkle of zest and mini basil leaves for garnish

Preheat oven to broil or prepare a grill pan for use on the stove top. Brush the bread on one side with the olive oil. Place under the broiler or on the grill pan, oil side to the heat, and toast until golden brown. In a bowl, combine the oil, tomatoes, garlic, salt, pepper, basil, juice and zest. Mix thoroughly and set aside to allow the salt to draw liquid from the tomatoes. Spoon tomato mixture over the bread, being careful to avoid the liquid. Garnish with mini basil leaves and a sprinkle of lemon zest.