I was craving bruschetta and was tempted to go out and buy some from a restaurant. But it’s so easy to make at home (not to mention cheaper) so I went ahead and made some myself. I haven’t made it in a couple of years. I don’t know why! So good.
Garlic Tomato Bruschetta
In a bowl, combine oil, basil, garlic, salt, pepper and vinegar. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Yield: 12 servings.
From: Taste of Home