In the past 6 months or so I have become fanatical about vine tomatoes. I find any excuse to use them in my cooking or as a side to a meal. This summer I started making homemade bruschetta out of vine tomatoes and I am obsessed. I make it whenever we have friends over for dinner or even if it just the two of us. I have really started paying attention to making things that we don’t have to finish in one sitting or throw away. Instead, the bruschetta I can just cover up and keep eating for up to a week. Beside eating the mixture on the normal baguette, you can also pit on top of a slice of Italian bread and make mini pizzas or even on top of chicken and bake it. But here is my favorite way of eating it.

Homemade Bruschetta

2 vine tomatoes
2 garlic cloves, minced
Salt and pepper
10 fresh basil leaves, diced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
½ French baguette

Slice baguette in ½ inch wide slices, lay on cookie tray or pizza stone and toast in oven at 350⁰ for 10 – 12 minutes. While bread is toasting mix ingredients together and let chill in glass bowl. When bread is toasted carefully remove from oven and let cool. When ready to serve, add one Tbsp. of mixture onto each slice of toast and serve. Enjoy.