Bruschetta

Let me tell you now: once you go with this bruschetta, you will never go back.

It is amazing. Seriously. I'm not a huge fan of tomatoes, especially raw ones, and I loooooove this stuff. It's become one of my standard party appetizer recipes because when I crack this baby open at a party and everyone gets a whiff, they all come huddling around wanting to know what's in it.

It's a real easy recipe, just mix the tomato stuff together and let it marinate. I'm telling you, that balsamic just works some magic. You may be tempted to skip that marinating time, don't. The garlic mellows out a bit and it just tastes better. You can skip it in a pinch, but it's much tastier if it sits. Once you're ready to serve, toast up the bread and strain off the liquid and you're good to go. I always make a double-batch because all my friends know this dish and will polish off a single batch way too fast!

Excuse the iPhone photo. It's great stuff, trust me.

Bruschetta
makes 4 servings

3 firm roma tomatoes, finely diced
1/4 teaspoon salt
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons diced marinated sun-dried tomatoes (optional)
2 teaspoons olive oil
1 teaspoon balsamic vinegar

For the toasts:
9-10 slices ciabatta or Italian bread
1 tablespoons Parmesan cheese
pinch dried parsley flakes

1. Toss tomatoes, salt, basil, garlic, sun-dried tomatoes (if using), olive oil, and vinegar together in a medium bowl. Cover and refrigerate for at least 1 hour.

2. When you are ready to serve, preheat oven to 450 degrees. Combine Parmesan and parsley in a small bowl. Arrange bread slices on a baking sheet.

3. Sprinkle Parmesan mixture on bread slices and bake for 5 minutes, until the bread starts to crisp.

4. Pour tomato mixture into a serving dish (drain off liquid) and serve alongside the toasts.