Tomato and Basil Bruschetta

• roma tomatoes, diced↗6
• cloves garlic, chopped↗2
• cloves garlic, peeled↗2
• olive oil↗3 tablespoons
• balsamic vinegar↗2 1⁄4 teaspoons
• chopped fresh basil2 tablespoons
• kosher salt↗1⁄2 teaspoon
• fresh cracked pepper↗1⁄4 teaspoon
• slices Italian bread, cut about 1 inch thick↗8
• grated parmigiano-reggiano cheese↗2 tablespoons

Step-by-step instructions

1. 1

   Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. 2

   When combined slowly drizzle in oil.

3. 3

   Add tomatoes and let sit for 20 minutes at room temp.

4. 4

   Meanwhile back at the bat cave, toast the bread.

5. 5

   This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).

6. 6

   When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

7. 7

   Place the bread on a cookie sheet and top with tomato mixture.

8. 8

   Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).

9. 9

   Serve immediately.

10. 10

    The tomato mixture also makes a wonderful vinegrette for an antipasto salad.

11. 11

    Enjoy!