Recipe #78: Bruschetta

Last night Ian and I went to Moon Dog Tavern for a couple of appetizers and drinks. I accepted a promotion at work yesterday and we were out celebrating together! But even though we were out and reflecting on the past, commemorating the current, and planning the future our taste buds were still on point with the food we ordered. One of the appetizers we ordered was the Bruschetta, which we don't normally order anymore because it just doesn't taste as good as homemade. I suppose that is most often the case with any food but this one in particular is always best when made at home.

I used to make Bruschetta for Ian when we still lived in Bloomington. When we first started dating I had no idea how to make most recipes, I ended up improvising with the ingredients I had at home. He did not seem to mind my clumsiness in the kitchen and he always finished his plate with a smile. So with a lot of practice and experimentation I've been able to modify some of the recipes I made for Ian in the beginning of our relationship. He absolutely loves this recipe so I always enjoy making it for him more than most recipes.

Ingredients:

* 6 Tomatoes
* 2 large Garlic Cloves
* 1/4 cup of Shredded Parmesan Cheese
* 1 Tbsp of Balsamic Vinaigrette
* Extra Virgin Olive Oil
* 1 Tbsp of Dried Basil
* French Bread Slices





Cooking Directions:

Preheat the oven to 325 degrees Fahrenheit.

Place the bread slices on a cookie sheet and drizzle them with Olive Oil.

Place in the oven and cook for 5 minutes to toast the bread slices.

On a cutting board dice the tomatoes and mince the garlic.

In a medium bowl add the tomatoes, garlic, Parmesan cheese, basil, Balsamic vinaigrette, and 1 tsp of Olive Oil.

Mix well and serve on top of the toasted bread slices.