Bruschetta

I just returned home from girls camp. Five fun filled days in the dirt and sun.
It sounds glamorous, right?
If you were to judge that week by the food that was prepared for us, you would think we were at the Hyatt or JW Marriott.

One such menu item was Bruschetta.

I am not a fan of tomatoes, but thought… since we are roughing it, why not.

So here I am, showered and rested and looking for recipes that mimic this wonderful appetizer. This is what I found and I do believe, it wins my picky eater seal of approval. Not only do I like it, but my youngest and most picky eater does too.

• 8 Roma tomatoes, diced
• 1/3 cup chopped fresh basil (fresh basil is a MUST!)
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, sliced and toasted

In a bowl, toss together the tomatoes, basil and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices. If desired – top with fresh shredded Parmesan or Romano cheese.