Bruschetta

Bruschetta

1 Tbl. olive oil

1 Tbl. snipped fresh chives (or tsp. dried)

1 Tbl. snipped fresh basil (or tsp. dried)

1 Tbl. lemon juice

1 clove garlic, minced

2 cups seeded and chopped roma and/or yellow tomato (3-4 medium)

1/2 c. finely chopped red onion (1 small)

kosher salt and freshly ground pepper

1 8-oz loaf baguette-style French bread (recipe on site), cut into 1/2-inch slices and toasted

Fresh basil (optional)

In a medium bowl stir together olive oil, chives, basil, lemon juice, and garlic. Add tomato and onion; toss to coat. Season to taste with salt and pepper. Set aside.

To serve, with a slotted spoon, spoon tomato mixture onto each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes.

*Note: The juice leftover from tomato mixture tastes good when bread is dipped in it, as well.

Also, roma tomatoes are not necessarily the best. I made this recipe with cherry tomatoes and really liked the flavor.