Bruschetta from @IslandTIffiney

@IslandTIffiney’s Bruschetta

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Topping

2 Lbs (very ripe) vine ripened tomatoes (preferably from thefarmers market)
1 medium yellow (or one half of a Vidalia onion)
6 fresh basil leaves
2 cloves garlic
1 14 oz. can of artichoke hearts
3 Tbs. extra virgin olive oil (1st cold pressed is the best)
2 tsp. balsamic vinegar
4 oz. fresh mozzarella cheese
salt and freshly ground black pepper to taste
3 Tbs grated parmesan cheese

Bread

1 baguette (French bread) loaf from your local bakery
1/4 cup extra virgin olive oil

Method

Dice the tomatoes, onions, mozzarella cheese, and artichoke hearts. Combine in a medium mixing bowl. Mince garlic, chop basil leaves, and add to vegetable mixture. Add olive oil, vinegar, salt and pepper, and parmesan. Stir. Cover bowl, and chill in fridge at least 20 minutes, but it will be best tasting if it marinates over night.

Cut baguette on diagonal about 1/2 inch thick slices. brush each slice with olive oil on both sides of bread, and bake in the oven 350ºF just until it starts to brown lightly.

Top toasted baguette slices with vegetable mixture and enjoy!

If by chance you have left over tomato mixture, refrigerate and eat later with salad, on a sandwich in an omelette, or just by itself! It’s quite fantastic!