Bruschetta

And while we're on the subject:

Here's my personal recipe for perfect Bruschetta. I don't use cheese, because I generally go for a light, fresh, veggie-tastic version, but you can imagine that this would be true food porn with a little mozzarella or some shaved parmesan. I should also note here that I don't tend to use a lot of really specific measurements in my recipes, because, hey, I can't do all the work for you...

1 Baguette

2 fresh tomatoes (I prefer brandywine for just about everything, but you can use whatever's ripe and tasty)

1/2 a small red onion

5 cloves garlic

1 bunch fresh basil

Olive oil

Balsamic vinegar

Salt

Black Pepper

Preheat the oven to 450.

Cut the Baguette on a diagonal into 1/2- 1" thick slices, and place on a cookie sheet. Place the sliced baguette in the oven for approximately 7 minutes, or until the edges start to turn golden brown. Remove the toasted baguette and brush on both sides with olive oil. Cut one garlic clove in half and rub lightly on each piece to flavor. Set Aside.

Coarsely chop the tomatoes and place in a large mixing bowl. Mince the garlic and red onion, and combine with the tomatoes, along with the fresh basil, finely chopped. Add salt and pepper to taste. Drizzle with olive oil, and a small amount of balsamic vinegar. Mix well.

The Bruschetta flavor tends to get better after standing a few hours in the fridge, but is best enjoyed at room temp, so take it out about a half hour to an hour before serving. Scoop onto the crostini and enjoy.