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with tomato and basil
Bruschetta is an antipasto from Italy whose origins date at least to the 15th century. It’s simple, fast, elegant and tasty.

Serve as a snack or appetizer.

  8 roma (plum) tomatoes, chopped
  3 cloves garlic, minced
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  1/4 cup fresh basil leaves, chopped
  Salt and pepper to taste
  1 French baguette
  Fresh parmesan cheese, grated


Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese. Broil for 5 minutes, or until the cheese is melted.

Fun Variations

Add some finely diced red onion to kick it up.

Add a tablespoon of capers.

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The Tomato Vine

Cooked tomatoes have higher concentrations of lycopene than non-cooked tomatoes.