Bruschetta

Contributed by Ann Fugere

Ingredients:

1 TBS chopped garlic
1/3 c. olive oil
3 TBS balsamic vinegar
¼ c. chopped fresh basil
¼ tsp salt
Pinch of ground pepper
4-5 medium tomatoes, peel or coarsely chop
2 long loaves baguettes or Italian bread cut into ½ inch slices

Directions:

-Combine oil, vinegar, basil, and pepper in a large bowl and stir together.
-To remove skin of tomatoes, drop a few at a time into pot of boiling water to cover whole tomatoes. Let cook long enough for the skin to begin to crack. Remove form boiling water and immediately run under cold tap water peeling away the skin with fingers.
-Chop.
-Add tomatoes to strainer and allow to drain for 20 minutes.
-Add drained tomatoes to the dressing and toss to coat.
-Spread butter on bread pieces.
-Sprinkle with Parmesan cheese.
-Place cheese side down on a griddle or a cast iron pan and cook on low until browned.
-Serve while toast is warm.

Notes:

Yummy! Bruschetta refrigerates well.