Bruschetta

A-Mazing!  Love the crunchy crust of a toasted baguette with an oil-soaked center... my favorite appetizer!  Quick to make with dinner or just as a snack when you're feeling fancy.  *wink*

1 French Baguette loaf
1 can diced tomatoes
1 large tomato, diced
2 tbsp olive oil
1 tbsp balsamic vinegar
10-15 chiffonade basil leaves

*extra olive oil and balsamic vinegar to brush onto bread

1: Combine both canned and fresh diced tomato along with chiffonade basil leaves, olive oil and balsamic vinegar
2: Cover and refrigerate for at least 30 minutes

3: Slice baguette in a diagonal fashion and spread out on a baking sheet

4: Brush on a mixture of olive oil and balsamic vinegar and broil on high until edges are crispy

5: Top with chilled bruschetta and serve immediately