Name: My Easy Tomato Bruschetta
Ingredients: 2 large, ripe tomatoes, chopped; 10 large basil leaves, sliced in chiffonade, plus more or garnish; 3 green onions, white and pale green parts, sliced thinly; 1 T balsamic vinegar; 1/8 t. garlic powder; Kosher salt and fresh ground pepper to taste; 2 oz grated Parmesan cheese (real cheese, not the kind in the green can); 1 baguette, sliced; 1/3 cup olive oil; 3 large cloves fresh garlic, peeled and sliced

Ingredients

Scale

Topping:

2 large, ripe tomatoes, chopped
10 large basil leaves, sliced in chiffonade, plus more or garnish
3 green onions, white and pale green parts, sliced thinly
1 T balsamic vinegar
1/8 t. garlic powder
Kosher salt and fresh ground pepper to taste
2 oz grated Parmesan cheese (real cheese, not the kind in the green can)

Bread:

1 baguette, sliced
1/3 cup olive oil
3 large cloves fresh garlic, peeled and sliced

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Instructions

Preheat oven to 350 degrees
Mix tomatoes, basil, onions, vinegar, and garlic powder together in bowl. Set aside, allowing flavors to meld while making the toast.
Place olive oil in a skillet over medium heat. Add sliced fresh garlic to pan. Fry garlic in oil until fragrant and golden brown.
Briefly dip top of baguette bread slices into oil on both sides, then place on baking sheet.
Put baking sheet in oven to toast bread, flipping slices halfway through. Toast about 3-4 minutes on each side, or until bread is just beginning to brown. Remove pan from oven and allow toast slices to cool.
Mix shredded Parmesan into tomato basil mixture. Add salt and pepper to taste.
Spoon a generous scoop of the tomato mixture onto each slice of toast. Garnish with a fresh basil leaf and serve.