Summer Balsamic Bruschetta

Summer in a jar!  I don't know why I've never made my own bruschetta!  It's divinely simple and oh so yummy.  The Italian colors of red (tomatoes) and green (basil) blend beautifully.  This is excellent served at room temperature, chilled, or even  heated!   

Enjoy!

INGREDIENTS:

8 small vine ripened tomatoes

1/3 cup chopped fresh basil

1/3 cup shredded Parmesan cheese

2 cloves garlic, minced

1 Tablespoon balsamic vinegar

2 teaspoons olive oil

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

1 loaf French bread, toasted and sliced

DIRECTIONS:

Peel the tomatoes, cut into quarters, and gently squeeze out most of the juice and seeds.

Dice the tomatoes and then mix them with basil, Parmesan cheese, garlic, vinegar, olive oil, salt and pepper.  Add more salt and pepper if needed, to taste.

This is best served a couple of hours after mixing to give flavors a chance to blend.

Serve at room temperature or chilled over toasted bread slices.