Bruschetta

• 10 whole Roma Tomatoes, Cored
• 2 cloves Garlic, Minced
• 1 Tablespoon Olive Oil
• 1 teaspoon Balsamic Vinegar
• 8 whole Fresh Basil Leaves, Torn
• Salt And Pepper, to taste
• 1 loaf Ciabatta Bread
• 1/4 cups Olive Oil
• 1/2 cups Sharp White Cheddar, Shredded

1. Turn on your oven to 450 F to preheat.
2. Prepare your tomatoes by slicing them in quarters length-wise and removing all of the seeds.
3. If the tomatoes are still pretty wet, pat them dry with a paper towel then continue to chop them.
4. Put tomatoes, garlic, 1 tablespoon extra virgin olive oil and vinegar in a bowl and mix.
5. Add the chopped basil.
6. Add salt and pepper to taste.
7. Slice the bread on a diagonal into about 1/2 inch thick slices.
8. Coat one side of each slice with olive oil using a pastry brush.
9. Place on a cooking sheet, olive oil side down.
10. Toast the bread for 3 or 4 minutes or until it is just barely golden brown.
11. Remove the pan from the oven and spoon a bit of the tomato mixture on top of the toasts.
12. Sprinkle with cheese and return to the oven until the cheese is melted, bubbly and golden in color.
13. Recipe adapted from Simply Recipes.

tomatoes, garlic, olive oil, balsamic vinegar, fresh basil, salt, bread, olive oil, white cheddar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bruschetta-15/ (may not work)