Tomato Bruschetta

This is one of my husbands favorite appetizers and even though I don't really care for raw tomatoes, I like it too. (I just have to make sure the tomatoes are diced really small.)It is so delicious in the summer when you can find excellent tomatoes. The simple flavors of basil, tomato, garlic and a hint of balsamic vinegar combine to make a classic, fresh tasting Italian appetizer. It's one of those recipes that you can build on to suit you and your families tastes. Sometimes I grate some Parmesan cheese on after baking or add in some red pepper flakes to make it a little spicy. Whatever you do, this is a simple, delicious and healthy appetizer.

Tomato Bruschetta

Williams Sonoma

2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
1 tsp. balsamic vinegar
Coarse salt, to taste
8 slices coarse country bread, each about 1/2 inch thick
2 large garlic cloves

Directions:
Preheat a broiler or prepare a fire in a charcoal grill.In a bowl, combine the tomatoes, basil, olive oil, vinegar and salt and toss well.Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve immediately. Serves 4.

Stay tuned next week.........Yummy after school snacks for kids and adults