Bruschetta

Ingredients

• 6 medium vine ripened or Roma tomatoes (remove seeds, cube)
• 3-4 Tbsp fresh basil cut into ribbons (divided use)
• 2 medium garlic cloves (minced)
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil (plus additional for brushing french bread)
• 1 tsp salt
• 1/2-1 tsp black pepper (adjust to taste)
• 1 18-20 inch french bread baguette (sliced)
• 1/2 cup shredded Parmesan cheese

Instructions

1. 1

   In a medium bowl, gently mix together diced tomatoes, minced garlic, 2 Tbsp basil, balsamic vinegar and olive oil. Cover with plastic wrap and chill while you make the crostini or up to 1-2 hours.

2. 2

   To Make Crostini: Preheat the oven for 375°F. Line a large baking sheet with parchment paper. Set aside.

3. 3

   Slice bread into 3/4-inch thick slices. Arrange the sliced baguette. Brush each side with olive oil and place them onto the baking sheet. Sprinkle tops with shredded parmesan cheese.

4. 4

   Toast for 6-8 minutes or until golden brown and lightly crisp.

5. 5

   To Assemble Bruschetta: Remove tomato mixture from the refrigerator and season with salt and black pepper, if you haven't already done so.

6. 6

   Spoon the tomato mixture onto each baguette slice and garnish with ribbons of basil.

7. 7

   You can sprinkle with extra parmesan cheese, crumbled goat cheese or drizzle with balsamic glaze, if desired. Serve immediately.

8. 8

   Special Note: When serving immediately, go ahead and season the tomato mixture with salt and black pepper. When chilling to serve later, I recommend that you wait and season with salt just before assembling to avoid the tomatoes from become too watery.