Bruschetta

       Bruschetta is possibly my favorite dish. I mean, if I had to choose one thing to live off of, it would be this baby. It's got carbs, veggies and fruit (because a tomato can't decide what the heck it is), and tons of flavor. Perfect for lunch, dinner, or snacks, large and small parties, or all by yourself. Guilty. What I have here is just a rough recipe of how I do it, but it is a really loose concept. If you don't care for strong balsamic vinegar, go a little easy and vice versa if you like "Hulk" strong. After you get the hang of it, do what feels right.  

 This compilation yields 3 bruschetta lover servings.  

 Chop two cups worth of tomatoes, any kind, and put in a bowl. Here I used classic cherry tomatoes, but I also really like baby heirloom because of all the lovely colors. 

 Add about 3/4 cup Balsamic vinegar and 1/4 cup Extra Virgin Olive Oil to the tomatoes. 

 Chop a handfull of FRESH Basil and add to the tomato bowl.  

Add salt and peper. Stir and set aside. Note: the longer the mixture sits the more flavorful it becomes. 

 Slice the baguette into 1/2 inch slices. 

 Place bread slices on a baking sheet and set your oven on to broil. 

Brush each bread slice with Extra Virgin Olive Oil to cover, but not dripping. 

Place sheet in the oven and broil until golden brown, about 3 minutes. 

 After the oven, put the bread on a plate/tray accompanying your tomato mix.  

Scoop a spoonful onto a toast slice and enjoy! Don't get too full now.