Bruschetta Leah Jespersen

1 cup tomatoes (preferably Roma) seeded and diced small

Do not chop, or they will get mushy.

2 Tbsp chopped red onions about ¼” in size

2 Tbsp chopped fresh basil or more to taste

Salt to taste

2 Tbsp good quality Balsamic vinegar

Several garlic cloves sliced

Extra Virgin olive oil.

French bread (not sour dough) and should be firm so tomatoes don’t fall thru

Mix tomatoes, red onions, basil, salt to taste and Balsamic vinegar together and chill for 1 – 4 hours.

Before serving, leave at room temperature for 1 hour to remove chill.

Place garlic cloves and olive oil in small bowl. Heat in microwave until warm, not hot.

Slice bread about ½” thick. Place on cookie sheet. With pastry brush, spread with garlic olive oil mixture. Lightly toast in oven.

Spoon Bruschetta onto bread slices. This will make about 10 to 12 slices