Bruschetta

Bruschetta is one of my favorite appetizers to order and I'm amazed I've never tried making it at home until now.  I read a variety of recipes before deciding how I wanted to make it and let me tell you there are some opinions on making Bruschetta! Apparently, some feel strongly about everything from how you pronounce it (Brushetta or Brusketta) to the bread you use to whether you mix the garlic in with the tomatoes or rub it onto the bread.  I say do whatever fits your taste!  I really enjoy the flavor of garlic so I mixed my garlic into the tomato mixture but if you want a lighter touch of garlic you can simply rub a clove or two on the toast while it is still hot so it melts into the bread.

Normally, I would have made this with Roma tomatoes but I was enticed by the beautiful color of the Kumatos at the grocery store and decided to try those this time.  I toasted some fresh homemade bread that my husband made.  It was wider than most baguettes or French loaves and we used 10 slices so if you use a skinny loaf you'll probably need closer to 15 slices. I also like to really load on the tomatoes so if you like less topping then you'll need more toast slices.

• 5 small tomatoes
• 3 cloves garlic, minced
• 2 Tbsp fresh basil, chopped
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1/2 tsp onion powder
• pinch of salt
• pinch of black pepper
• 10-15 slices of baguette, French or Italian bread

Chop tomatoes and place in a mixing bowl.  Combine tomatoes with minced garlic, basil, olive oil, red wine vinegar, onion powder, salt and pepper.  Slice 10-15 pieces of bread (15 if your loaf is narrow, 10 if your loaf is wide).  If desired, brush lightly with olive oil or melted butter. Toast for a few minutes in the oven. Remove toast from oven and top with tomato mixture.