Bruschetta...

Huh Hum... my fresh grown basil and tomatoes from our little garden!

The Bruschetta Mixture, it's almost too pretty to eat, but not quite!

Lots of these little guys fit on a cookie sheet... the more the merrier!

And the finished product- drooling yet??

Here's a fabulous appetizer to try, actually, you could probably eat the whole batch and consider it a meal :) I don't even like tomatoes, but I LOVE this dish!

Ingredients:

6 Roma tomatoes, coarsely chopped

1 clove garlic, minced

2 TBSP olive oil

1 TBSP balsamic vinegar

1/4 cup fresh basil, chopped

1 fresh baguette, sliced into 1 inch pieces

1/4 cup Parmesan, shredded

sea salt

Directions:

Preheat your oven to 400. Wash and chop your tomatoes and basil, mix them with the olive oil and sea salt in a bowl. Sprinkle you baguette with olive oil and toast in the oven for a few minutes- about 5. Take the baguettes out and spoon the mixture onto them, sprinkle parmesan over top and cook for another 3-4 minutes in the oven until the toast is golden brown and the cheese is melted. Serve as an appetizer or along side of a salad or light meal.

An alternative if you aren't going to serve these right away, like it you are taking it somewhere as an appetizer: toast the bread with olive oil and parmesan on top and set out the bruschetta mix separately and let people scoop their own as they are needed.

* You can use a variety of tomatoes for this recipe, Roma's are just firm and hold their shape well, that's why I recommend those, but sometimes I use a mixture, depending on what I have on hand. Also, you can make the mixture ahead a time and keep it in the fridge until topping the bread with it!