Did you know that most American mis-pronounce Bruschetta? It is actually pronounced brusketta –[bro͞oˈskedə] When I am out and say the word correctly, i am looked at like I am nuts. Even my own family doesn’t think i know how to pronounce it!! This recipe is the best one i have tried!!

• 12 ounces of gourmet tomatoes (mixture of yellow, purple and red – you can use small ones or large ones
• 2 teaspoons kosher salt
• 4 large cloves of garlic (chopped and minced)
• 4 tablespoons of olive oil
• Basil to taste (I love fresh basil, so I use about ¼ cup) you can use more or less as you like it
• 1 baguette (I like to use an herbed flavored one)
• Nice aged balsamic vinegar (I used a fig balsamic glaze with this)

1. core and rough chop (or pulse In a Vitamix)  drain in colander for 2 hours (this will allow the seeds and juice to drain off.
2. Add the salt and stir gently (leaving in the colander)
3. Add olive oil and garlic to a small pan and heat over med heat until garlic gives off an aroma. Turn off and let it get to room temperature
4.  Strip basil leaves from the stem and chop roughly into small pieces
5.  Heat oven to 425. Slice the bread at a 45% angle to make the slices longer. .. I like to make them 2 bites long.  (About 1/2 in  wide) Lay on cookie sheet, single layer. Spray with butter flavored spray oil On both sides (makes it crispier than using butter)  Bake until crisp…. Just a few minutes
6. Combine tomato mixture, garlic oil and basil in a small bowl.
7. Spoon over the baked slice of bread
8. Drizzle with balsamic
9. Serve with a nice Oak chardonnay or a dry Pinot grigio……and someone you love!!

I like adding the garlic infused il to the tomato mixture, it completely rounds out the flavor instead of adding it to the bread!! Draining the tomatoes ensures you only have the meaty goodness left and the bread does not get soggy

Enjoy!!!