Italian Tomato and Basil Bruschetta

Last year sometime I had this at a get together with friends. One bite and I was addicted. This is such a good appetizer that compliments any Italian meal quite nicely. It was simple to prepare and I was able to throw it together in the afternoon to serve that night. Letting the flavors marinade for a few hours is a must! It’s a nice change from salsa.. it’s nothing like salsa really – but the closest thing I could compare. Have your breath mints ready, this is gar-lick-ee!!!!

Source: Adapted from Divine Dinner Party

6 medium vine-ripened tomatoes
3/4 c. fresh chopped basil
1/4 c. extra virgin olive oil
1/8 c. red wine vinegar
1/8 c. balsamic vinegar
1 clove garlic, minced or pressed
1 tsp salt (or to taste)
1-2 tsp. freshly ground black pepper
2 cloves garlic, halved
6-1″ thick slices fresh Italian bread (ciabatta is good), grilled or toasted
1/3 C. shaved fresh parmesan

Cut tomatoes in half and squeeze out some (but not all) of the excess liquid. Chop the tomato and mix together with the remaining ingredients, excluding the bread. Marinade for at least an hour. Refrigerate until you need it. Serve with bread.

[My 2 Cents]
**Freshly grated** parmesan is a must. I didn’t realize before now just how much better fresh is than canned. I bought a wedge and got down to business with my hand grater. It was fabulous!!! My bread of choice was a baguette. Per recommendation from my friend, I sliced the baguette into half-inch slices and brushed lightly with olive oil. Sprinkled on a light dusting of garlic powder, salt and pepper, then baked for 400 for 8-10 minutes.