Baked Balsamic Bruschetta

• 4 whole Ripe Tomatoes, Diced
• 1/2 cups Balsamic Vinegar
• 1 loaf Italian Bread, Approximately 14 Inches
• 1 whole Yellow Onion, Finely Chopped
• 3 cloves Garlic, Finely Chopped
• 1 Tablespoon Extra Virgin Olive Oil
• 2 teaspoons Extra Virgin Olive Oil
• 2 Tablespoons Fresh Basil, Chopped
• 13 cups Shredded Parmesan Cheese
• Extra Virgin Olive Oil For Drizzle

1. Note this also requires a minimum 2 hours of marinating time for the tomatoes.
2. Combine diced tomatoes and balsamic vinegar in a bowl.
3. Marinate in the refrigerator for 2-24 hours.
4. Preheat oven to 400 F.
5. Drain tomatoes and set aside.
6. Slice bread into approximately 1/2 inch thick pieces.
7. Place on a baking sheet.
8. In a medium sized skillet over medium heat, saute onion and garlic in the extra virgin olive oil for 3 minutes.
9. Add tomatoes and saute for 3 more minutes.
10. Top each bread slice with the tomato mixture.
11. Sprinkle fresh basil and Parmesan cheese onto each piece.
12. Drizzle extra virgin olive oil across each piece (approximately 3 lines of drizzle per piece).
13. Bake for 10-15 minutes, turning the baking sheet 180 degrees approximately halfway through cooking time.
14. Bruschetta is done when edges of bread are golden brown.

tomatoes, balsamic vinegar, italian bread, yellow onion, garlic, olive oil, olive oil, fresh basil, parmesan cheese, extra virgin

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