Bruschetta

Do you love bruschetta like we do?  It's so easy to make bruschetta at home that we rarely buy it anymore.  Plus we usually have the ingredients on hand.

Ingredients:
- assorted tomatoes (I use roma, cherry, yellow, etc.)
- red onion (or scallions will do fine as well)
- fresh basil leaves
- olive oil
- sea salt and pepper
- fresh garlic, one clove


Chop the tomatoes into little pieces, can be big or small, depending on how you like it.  We tend to like it a bit chunkier.

Dice the red onion. Mince the garlic.  Tear some of the fresh basil leaves with your hands.  Add all to the tomatoes.  Add some olive oil and salt & pepper to taste.  Mix until combined. 

Store in fridge until ready to use.  Can be made in the morning or the night before, allowing the flavours to develop.

For the bread, you can use Naan bread, flat bread, french loaf, baguette, etc.  Anything can be used as a vehicle for the bruschetta mixture.

If you're using a baguette, slice it diagonially into 1/2 inch slices. Brush with a little olive oil and bake at 325 to 350 for approx 10 minutes.  You want the bread toasted, but not overdone.
Add the bruschetta mixture on top of the bread and return to the oven for 5 minutes more minutes. 

Note:  You can add cheese to your bruschetta - mozarella, goat cheese, or feta all work really well.  I used feta cheese in the picture above.