Balsamic Bruschetta

I made this for Gourmet Girls (our Enrichment cooking group) on Thursday. As usual I changed a few things. I brushed olive oil on the bread before I broiled it in the oven. I also used grated Parmesan (instead of shredded), and topped it with mozzarella and broiled it again until the cheese was melted.

Balsamic Bruschetta

• 5 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 baguette, sliced and toasted

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.