Zesty, easy-to-make bruschetta
Corinna Gissemann - Fotolia

Zesty, easy-to-make bruschetta

This recipe is from JLO Art of Cooking Junior League of Ogden Cookbook.


1 French baguette 

4 roma tomatoes, chopped

1/2 red onion, chopped

1 clove of garlic, minced

2 tbsp. olive oil

2 tbsp. balsamic vinegar

2 tbsp. fresh basil, chopped

1/2 c. grated Parmesan cheese, for garnish


Mix tomatoes, onion, garlic, olive oil, vinegar and basil. Marinate for several minutes. Slice baguette into 1/2-inch thick rounds. Brush each round with olive oil. Toast in a preheated 350 degree oven on a baking sheet until slightly brown. Cool. Top each round with a spoonful of tomato mixture. Garnish with grated Parmesan.