Tomato basil bruschetta

 This recipe is a classic, and one of my favorites.  I am often requested to make this for parties and family gatherings.  Many of my friends shy away from making it because they feel it is difficult, but in reality it is very simple and easy to make.  The flavor takes care of itself because all the ingredients are a perfect marriage!  The fresh ingredients make it very bright and colorful; it is as beautiful to look at as it is to eat!

Yield: About 30 slices

8-10 large ripe plum tomatoes

2 T minced garlic
3 T balsamic vinegar
1/4 cup extra virgin olive oil
1 cup fresh basil (chopped)
2 loaves French baguette (sliced)
Olive oil (to spread on baguettes)
1/2 cup grated parmigiano-reggiano (parmesan) cheese
kosher salt
fresh ground pepper

Slice baguettes into 1" thick slices.  Brush both sides with olive oil and place on ungreased cookie sheet.  Bake on 400 degrees for about 5 minutes or until golden brown; flip baguettes over and repeat. 

Quarter the tomatoes, then chop into bite sized pieces.  Add 1/4 cup of olive oil, the balsmic vinegar, garlic; salt and pepper to taste, let sit for two hours. 

When ready to serve, put tomato mixture on baguette slices.  Sprinkle with fresh chopped basil and top with parmigiano cheese.