Super Simple Bruschetta

Hello 2016 and good riddance to 2015! I am hoping to create and post more original recipes this year, and I am starting out with a simple appetizer recipe. Bruschetta is generally an easy dish to make, but you have to be careful with the seasons and making sure the bread does not get soggy. I decided to make a soft crostini for the bread, and saved time and energy by using good quality canned tomatoes. The end result was light, fresh, and delicious! Enjoy!

Ingredients:

For the Tomato Topping
1 15 oz can of Red Gold (or other good quality) diced tomatoes, unseasoned, no salt
2 cloves of garlic chopped
2 fresh basil leaves, chopped
1 1/2 tsp. red wine vinegar
1 tsp olive oil
salt and pepper to taste
A handful of freshly grated Parmesan (optional)

For the bread:
1/2 loaf french baguette
2 tbsp olive oil
1 garlic clove, whole


Directions:

1. Preheat the oven to 400
2. Cut bread into one inch slices, place on baking sheet
3. Place bread in oven, and toast for 8-10 minutes, flipping half way through (You want the bread toasted a bit on the outside, but the still soft on the inside)
4. Meanwhile, drain the tomatoes and place in large bowl. Add the garlic, basil, vinegar, oil, salt and pepper, and Parmesan if using. Stir until blended, careful to not crush the tomatoes
5. Remove toasts from oven. Rub the garlic clove on one side of the toast, and lightly brush the other side of the toast with olive oil. Place the tomato mixture on the olive oil side of the toasts.
6. Enjoy!