Homemade bruschetta (tomato and basil)

1. Preheat the oven to 400 degrees F. Slice diagonally the loaf into 1/2 inch thick slices. Place them on an ungreased cookie sheet. Brush lightly each side of bread slice with olive oil. Bake for 8 to 10 minutes, or until the tops of the bread are brown. Remove the bread from the oven and allow to cool.

2. Dice tomatoes and onions into fine pieces/cubes and place the bowl

3. Tear the leaves off the fresh basil, wash and dry. Chop the basil into small pieces and add into tomato and onion mix.

4. Add in the balsamic vinegar, 1T of EVOO, garlic and salt and pepper for taste.

5. Refrigerate the bruschetta and allow the flavors to blend together

6. Place the bread on a serving platter, either place the bruschetta in a bowl with a spoon (to prevent soggy bread) or top each slice.

7. ENJOY