Bruschetta

One of my favorite appetizers or snacks is bruschetta. The crunchy bread topped with the fresh and flavorful tomato topping just pleases something inside me. I prefer the topping to be chilled and the bread to be warm. There are a hundred variations on the dish and I have tried most of them. The recipe below is one of the more basic versions, but when something so simple tastes so good, who needs anything others?

Tips:

• 
  
  I like to use fresh cracked pepper and coarse sea salt to season mine. The fresher the ingredients, the better.
• 
  
  As you can tell from my picture, I let my bruschetta mix sit overnight. Others like theirs fresh, the choice is yours.
• 
  
  A little bit of grated Parmesan or crumbled feta on top, takes this dish to another level!
• 
  
  1/4 cup of diced, roasted red peppers makes a fantastic addition to the bruschetta mix.

Bruschetta

2 cups diced tomatoes

2 tablespoons fresh basil, minced

1 clove garlic, minced

3 tablespoons onions (red or white), diced
1 tablespoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
salt and pepper to taste
8-10 slices French or Italian bread
1/4 cup olive oil
1 clove garlic

In a large bowl, combine diced tomatoes, basil, 1 clove garlic and onion. Drizzle in olive oil and vinegar and season with salt and pepper to taste. Toss to combine all ingredients.  Use immediately or let marinate in a refrigerator overnight for a more intense flavor.

Rub each side of each piece of bread with 1 garlic clove (using the same clove for all of the bread). Brush each slice of bread with the remaining 1/4 cup olive oil. Place on a baking sheet and broil on low for 3 minutes, flip each slice over and continue broiling for 3-5 minutes or until the bread is lightly toasted. Top with bruschetta mix and garnish with freshly grated Parmesan cheese if desired.





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