Homemade Brushetta

• Several medium chopped tomatoes (or twice as many roma)
• Few thin sliced baby onions/shallots
• Several cloves garlic minced fine
• Salt
• Tsp or more Italian seasoning
• Extra basil & oregano
• Extra virgin olive oil
• 4 slices of Italian bread

1. Preheat oven to 450 F.
2. Slice your bread and place on cookie sheet. Lightly butter the bread before topping; this prevents sogginess from tomato juices.
3. Heat the olive oil in pan just to hot and remove from heat and add minced garlic. You just want to release the volatile oils of the garlic and blanch, don't brown. Add spices, stir. Add tomato and green onion, stir. This will "marry" the flavors together.
4. Place mixture on top of sliced and buttered Italian bread. Top w/ cheese (you may leave cheese off, it's just as good).
5. Bake until tops start to get browned, but veggies are still crisp, about 5 minutes. Watch carefully they brown fast.

tomatoes, shallots, garlic, salt, extra basil, extra virgin olive oil, italian bread

Taken from www.epicurious.com/recipes/member/views/homemade-brushetta-1251965 (may not work)