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Balsalmic Bruchetta

When I cook, it is often because I have found an excessive amount of some thing in my fridge and feel the need to use it before it goes bad. This time, it was tomatoes. At first I thought about making pico de gallo salsa, but then opted for something a little different, but still easy to make and that guests could enjoy. Bruchetta is something bite-size and the perfect way to use the seven tomatoes I found in the fridge this time! 
Here's how:
Prep Time: 1 hour

What you'll need:
1 loaf of french bread 
5-6 tomatoes sliced/cubed (roma is best)
1/2 cup fresh basil 
2 cloves of garlic, minced
2 tbspn olive oil
2 tbspn balsalmic vinegar
1/2 lemon (you'll just need the juice)
1/2 cup cheese (I used Parmesan & mozzarella)
salt & pepper

To begin:
In a bowl, combine cubed tomatoes, olive oil, cheese, balsalmic vinegar, garlic and lemon juice. Mix well. Fresh basil is best to use because it's just so delicious! You will need to cut up the basil leaves and then add them in before refrigerating. Add dash of salt and pepper and let sit in the fridge for 45 minutes to let the flavors blend. 

While waiting, pre-heat the oven to broil. Slice up French bread, no thicker than 1 inch and spread out on pan. Scoop spoonfuls of bruchetta onto each slice of bread and place it in the oven for 8 minutes. 

Bruchetta can be served cold or warm, I choose to serve it warm because the cheese was melty and the bread was toasty--perfect for a rainy December night!


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