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Bruschetta

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Ingredients
  

  • 1/4 cup Extra virgin olive oil
  • 1 1/2 tbsp minced garlic
  • 26 oz Roma Tomatoes, diced (abotu 7-8)
  • 1 1/4 cup Finelyt shredded parmesan cheese
  • 1 tbsp balsamic vinegar, or more to taste
  • 3/4 tbsp Kosher salt, then more tot aste
  • 1/2 tbsp freshly ground balck pepper
  • 1/4 cup chopped basil ribbons (chiffondade)
  • 1 loaf loaf hearty french bread sliced into 1/2 inch thick slices

Instructions
 

  • For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. add garlic and saute until just starting to turn golden about 1 minute
  • Pur into a large mixing bowl. Let cool while you chop the tomatoes and basil
  • Pour into a large mixign bowl. Let cool while you chop the tomatoes and basil.
  • Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, and salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices alogn with it) Garnish with more parmesan if desired)
  • To toast bread: Position over rack a few inches below broiland preheat broiler. Align bread slices on an 18 by 13 inch baking sheet. Broilfirst side until golden brown, about 1 minute (don’t walk away) then flipslices to opposite side and broil opposite golden brown.