Bruschetta

Bruschetta

6 to 8 ripe tomatoes, roma or vine ripe 1 tsp kosher salt 1/2 to 3/4 cup olive oil 1 TBL balsamic vinegar  4 garlic cloves, minced 6 fresh basil leaves, slivered 2 baguettes, thinly sliced 4 TBL butter 1/2 tsp garlic spread seasoning 1/4 cup parmesan Dice tomatoes into 1/2 inch size pieces.  Place tomatoes into a large bowl.  

Evenly sprinkle salt over tomatoes.  Let it sit 5 minutes so juices can collect.  Add minced garlic.  (I just press garlic right into bowl)  Drizzle the olive oil over the tomatoe mixture.  Add balsamic vinegar and sliverd basil leaves, stir.  To sliver the basil, stack them, 

roll them like a cigar, 

then slice thinly.

  Set aside the tomatoe mixture. Heat oven to broil.  Melt butter add the garlic spread.  Place bread slices on pan, brush with butter mixture.  Place a few shreds of parmesan on each bread slice.  

Broil 1 to 2 minutes or until golden brown.  Serve bruschetta with bread.

*best with home grwon tomatoes. *Some stores will cut baguettes for you.  Hyvee grocery does.