A classic appetizer, one of our favorites... this is the basics, any variation on this theme tastes great. We're planning to try it with green tomatoes the next time out. Basically, chop the tomatoes, red onions, and basil into a pretty fine dice. Chop the garlic even more finely. Combine all of these with a touch of olive oil, balsamic vinegar, and salt and pepper to taste. If you let this mixture marinate in the refrigerator for an hour or so, it gets even better. Meanwhile, slice the baguette into elongated ovals about 1/2 inch thick. Paint one side of these ovals with olive oil, salt and pepper them, and even put some finely chopped garlic on them if you like, and toast them in the oven until slightly crispy, or as crispy as you like them. Spoon the bruschetta mixture on top in heaping piles, sprinkle a bit of parmesan on top as a finish. It's best served when the bread is hot and the tomato mixture is cold.
Home Cook Book