This is a great summertime appetizer, when the Roma tomatoes and basil are fresh from the garden or, plentiful at the grocery store!
BRUSCHETTA
1 loaf of your favorite bakery French bread, cut into 1/2 inch slices
1 T extra-virgin olive oil
8 Roma tomatoes, diced
1/3 cup chopped fresh basil
1 ounce (2 T) freshly grated Parmesan cheese
1 to 2 cloves of garlic, minced
1 T balsamic vinegar
1 T extra-virgin olive oil
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
Preheat the oven to 400 degrees. Brush the bread slices on both sides with olive oil and place on a large baking sheet. Toast bread till golden, about 4 minutes on each side.
Toss together the diced tomatoes, basil, Parmesan cheese and garlic in a bowl. Mix in the balsamic vinegar, olive oil, salt and pepper. Let the tomato mixture stand 15 minutes to marinate the flavors.
Spread a heaping spoonful of tomato mixture onto each slice of bread and enjoy with a nice glass of wine!