Bruschetta

• 4 Tomatoes
• 1 Handful of Arugula
• 1+ Clove(s) of Garlic
• 1 Baguette
• Olive Oil
• Balsamic Vinegar

1. There are two different parts of making Bruschetta: The Bread and the Toppings.
2. Step One: Preheat Oven to Low Broil
3. Making The Topping:
4. Cut all the tomatoes into very small pieces and put them in the bowl. Then, do the same with the arugula. Mix it together with the tomatoes using your hands. Then, strain the mixture to get rid of all excess juices. Finally, put in about 1/4 cup of Olive Oil and 1/4 cup of Balsamic Vinegar. Add more to taste. Put it in a bowl and set it off to the side.
5. The Bread:
6. First, slice the baguette. Put all the slices on a tray and stick it in the oven. Wait about 2 minutes, then take it out and flip it over. It is VERY important you keep a close watch on it. Then, flip it over and let it bake for another minute. Take it out of the oven. Now is the key part of Bruschetta. You take the garlic clove, and slice it in half. Take one half and rub it on every individual slice of bread. Then, top each slice of bread with olive oil.
7. Arranging the Bruschetta:
8. So that the bread doesn't get soggy, i suggest putting the bread on a large plate with the bowl of toppings in the middle. Place on the table with a spoon. Scoop up some topping onto the bread and enjoy.

tomatoes, handful of arugula, baguette, olive oil, vinegar

Taken from www.epicurious.com/recipes/member/views/bruschetta-50094874 (may not work)