Bruschetta


Such a great bruschetta week with all the tasty things in the share! There are lots of ways to make great bruschetta. I have an easy way that works great for me that I'll share here.

1 Baguette, sliced on the diagonal (for larger slices) or in rounds 1/2 inch thick.

1-2 fresh chopped tomatoes (seeds pushed out with your thumbs first to lose some of the juice)
a clove or two of garlic minced
small handful of basil chopped
olive oil
black pepper
balsamic vinegar

optional - fresh mozz, goat cheese or feta

Toast the baguette slices in the toaster lightly. Lightly is important because you will toast them again. After toasting the first time, brush them with olive oil. Then spoon some of the tomato mixture onto the toasts. At this point you can also place some torn fresh mozz slices or some crumbled feta or goat cheese on top of the tomato mix. Return the toasts either to a preheated oven or toaster oven and bake at 400F for 5-10 minutes until everything is heated through but before toasts start to burn.

Chop the veggies and mix them all together. Taste a spoonful and decide if it needs zing. A bit more black pepper or a drizzle of good balsamic will go a long way.

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