Bruschetta

What's one of the best combinations in the world? Tomato and basil. Love that stuff. Especially love it in the form of a caprese salad with fresh mozzarella, balsamic vinegar, and fine olive oil... But that's another recipe altogether. Tonight, we made bruschetta. Rather, Trang made bruschetta the night before, and we simply toasted bread and spooned her prepared mixture onto the baguette slices. Deliciousness. Give it a try and you'll see how simple it is. I think having it sit overnight really allows the flavors to mingle and develop into something addictively good. Yum!

Ingredients:

2 tomatoes, cubed

½ cup fresh basil, julienned

4 tbsp grated Parmesan cheese

2 tbsp olive oil

1 clove garlic, minced

Salt, to taste

Ground black pepper, to taste

Method:

1. In a medium bowl, mix oil, garlic, and basil, to help infuse the oil with the garlic and basil flavors. Set aside while preparing tomatoes or other dishes.

2. Mix in tomatoes, Parmesan cheese, seasoning salt, and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

3. Serve mixture on top of toasted French baguette slices.

**If time constrained, all ingredients can be mixed in all at once before chilling.