Summer Bruschetta Recipe

Ingredients

• 1 French bread baguette
• 6 Roma tomatoes
• 2 TBSP. minced red onion
• ½ - 1 tsp. minced garlic, to taste (if you can find minced roasted garlic, it is delicious)
• 1 tsp. dried minced basil, or if using fresh, use 1 TBSP.
• Dash salt
• Dash black pepper
• 1 TBSP. balsamic vinegar
• 2 TBSP. extra-virgin olive oil, plus more for brushing bread slices
• Parmesan cheese, optional

Instructions

1. Set oven to broil.
2. Slice bread into ¼ inch thick rounds. Brush each side lightly with olive oil and place on cookie sheet. Broil until golden brown, turn slices over and brown on opposite side. Remove from oven and cool.
3. Chop tomatoes into a ¼ inch dice, add onion, garlic, basil, salt, and pepper. Toss together, add vinegar and oil and stir.
4. Top cooled bread slices with tomato mixture. Top bruschetta with a few pieces of grated parmesan or a parmesan curl, if using. Serve immediately.
5. *These are delicious served at room-temperature, but the tomato mixture is equally good chilled before being placed on the bread. Great with good wine (or a cold beer!)