Tomato and Basil Bruschetta

Ingredients

• 6 roma tomatoes, diced
• 2 cloves garlic, chopped
• 2 cloves garlic, peeled
• 3 tablespoons olive oil
• 2 1/4 teaspoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked pepper
• 8 slices Italian bread, cut about 1 inch thick
• 2 tablespoons grated parmigiano-reggiano cheese

Directions

1. 1

   Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. 2

   When combined slowly drizzle in oil.

3. 3

   Add tomatoes and let sit for 20 minutes at room temp.

4. 4

   Meanwhile back at the bat cave, toast the bread.

5. 5

   This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).

6. 6

   When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

7. 7

   Place the bread on a cookie sheet and top with tomato mixture.

8. 8

   Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).

9. 9

   Serve immediately.

10. 10

    The tomato mixture also makes a wonderful vinegrette for an antipasto salad.

11. 11

    Enjoy!