Bruschetta

I had some leftover tomatoes from the pico de gallo I made a couple of weeks ago. They were in need of using, so I trimmed them up and diced them for my bruschetta. 

Bruschetta

3 tomatoes, diced

1 tablespoon basil, chopped

1 clove garlic, chopped

2 tablespoons balsamic vinegar

1/2 tablespoon olive oil plus extra for brushing

1/2 tablespoon sugar

french bread

garlic, for rubbing on the bread

• Preheat the oven to 350 degrees
• Cut the french bread into 1/4-1/2 inch think rounds and place on a baking pan. Brush each with oil olive {each side as well}. Put in the oven and bake for about 15 minutes, turning each piece over once.
• Once the toasted bread is done cooking, remove it from the oven and let sit for 5 minutes. Rub each piece with a clove of garlic.
• Cut up the tomatoes and set aside.
• Combine the remaining ingredients and mix well. Add the tomatoes and let marinate for 10 minutes or longer.
• When you're ready to serve, top each piece of toasted bread.

Ashley