Balsamic Bruschetta

My parents came into town last weekend, and Sam and I (well at least I) had the pleasure of having them over for dinner. I had started thinking about the dinner a week or so in advance, and at one point had thereabouts of a six course meal planned. Apparently Overboard is my middle name.

After procrastinating pretty much the entire week, about an hour before my parents were supposed to arrive, I had an idea for dinner, and a side dish, but I needed an appetizer, as we were going to make wine, and have cocktails before we actually did dinner. I rummaged through all my recipes that I hoard, and settled on a nice, easy bruschetta. It was perfect, I’d served it once before when I had friends over to celebrate their engagement, and hey, no one hated it, so I figured I’d try it again.

This worked wonderfully. It was warm that day, and the recipe doesn’t require any heat, only chopping and mixing, so it was a win-win situation. I sliced up a baguette, and brushed each slice with olive oil and toasted the slices on the grill. It was a perfect start to what my dad still refers to as a “restaurant quality meal.” Now I can check “Cooking for my parents like a real adult” off of my to-do list.

Balsamic Bruschetta

Serves 8

8 Roma tomatoes, diced (sometimes called Plum tomatoes)

1/3 c. chopped fresh basil

1/4 c. parmesan cheese, shredded

2 cloves garlic, minced or put through a press (I personally like the press for uncooked garlic)

1 tbs. balsamic vinegar (to taste, I use more because I love balsamic vinegar)

1 tsp. olive oil

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Loaf of French bread, toasted on the grill or in the oven.

• Toss together tomatoes, basil, Parmesan cheese and garlic.
• Mix balsamic vinegar, olive oil, salt and pepper. Fold into tomato mixture.
• Refrigerate for at least 30 minutes to let flavors develop.
• Serve with toasted baguette slices.