Italian Bruschetta

 6 medium Roma tomatoes, ( 1 1/2 lbs), chopped small diced with a hand chopped

fresh basil (1/3 cup), roll and cut into thin ribbons

5 garlic cloves, minced  (set aside in a small bowl 1 minced clove and 3 Tbsp extra-virgin olive oil)

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

In a medium bowl, add tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper.  Mix and let marinate for about 15-10 minutes.

 

Italian Baguette

shredded Parmesan cheese

In the meantime, preheat oven to 400 degrees.  Cut a Italian baguette into slices and place on a single layer on a baking sheet. Brush both sides with the garlic/oil mixture. Top with shredded Parmesan cheese.  Bake in the oven for 5 minutes.  Broil for 1-2 minutes for the edges to get crispy golden brown. 

To serve: Separate the crispy bread from the tomato mixture.  Add a spoonful  of tomatoes on top of the bread.  Can garnish with olive oil or balsamic glaze.  Eat immediately.

Recipe:  Natasha's Kitchen