Bruschetta

For dinner last night, we wanted something quick and light so I decided to make bruschetta. We love to make this in the summer since tomatoes are so flavorful then, but it's still good with tomatoes in the fall with a little extra salt and balsamic. What really makes this meal for us is the splash of balsamic. You'll want to use really good quality balsamic in this recipe. We use balsamic vinegar that has been aged for 18 years. We bought it from this great little shop in Chicago called Old Town Oils. I actually bought some olive oil and balsamic vinegar from this place for my mom and mother-in-law last Christmas. If you live in Chicago or go there for a visit, you should definitely check it out! It's a little pricey, but definitely worth it :) The only problem is once you know what really good balsamic tastes like, you'll never want the cheap stuff again!

Ingredients:

3 medium sized tomatoes, deseeded and diced
1/4 of a small red onion, diced
1 tablespoon minced garlic
2 tablespoons chopped basil
Splash of EVOO
Splash of good balsamic vinegar
Salt and pepper to taste
1 french baguette, sliced and toasted

Directions:

Just mix all ingredients together and season to taste. Let sit about an hour to let all of the flavors mix together. Serve on top of toasted baguette. We used pillsbury french loaf bread and sliced and brushed with a little melted butter. We toasted the bread under the broiler for a few minutes.

This is super fast and tastes great! Just adjust the ingredient amounts to fit your taste!