Bruschetta

I made this a few weeks ago for the first time and I really liked it. The sweet taste of tomatoes and basil. Crunchy bread slathered with olive oil. It is divine. And I say this because bruschetta wasn't the thing I ordered in a restaurant. It was mozzarella sticks or some other fried greasy thing. And now I am regretting all those times that I could have had this yummy dish. Well not any more. I will make it and have it lots of times. And I did, for the Superbowl. I didn't assemble it before hand but put the crostini and the tomato mixture separate so that the bread wouldn't get soggy. That is also a good tip to save you time and effort if you are planning a party. The guests can serve themselves as they go along the buffet. The recipe below is for 4 people for an appetizer portion.

Ingredients:

1 loaf french bread

4 medium tomatoes, vine ripe or roma (I like roma)

8-10 leaves fresh basil

4 tablespoons extra virgin olive oil

2 cloves garlic

2 tablespoons balsamic vinegar

Salt 

Pepper

Slice the bread on a bias about 1/2 inch thick. We need about 10-12 slices. Take 2 tablespoons of extra virgin olive oil and add salt and pepper (about 1/3 teaspoon each - as per taste). Brush this on both sides of the bread. Place these slices on a sheet pan and bake for about 3-4 minutes in a 400 degree preheated oven till golden brown. Once one side is done, turn over the crostini to the other side to crisp that as well. When the crostini are hot out the oven, rub a garlic clove on them. Chop the tomatoes. Chiffonade the basil and add to the tomatoes. Add salt, pepper, olive oil and balsamic vinegar and let it rest for a few minutes. Put a generous amount of tomato on the crostini and serve.