Bruschetta

1. Combine tomatoes, garlic, onion, basil, olive oil and salt. Mix gently, cover and allow to rest in refrigerator. 2-3 hours is best.

2. Slice bread, then lightly toast the bread in a toaster to crisp it up a bit. I usually get 2 pieces of bread in one toaster section at a time.

3. Brush the bread with olive oil.

4. Spread some goat cheese on each slice.

5. Bake 7 minutes after goat cheese is added.

6. Place bread in a large casserole dish. Top each slice generously with the tomato mixture.

7. Sprinkle with Parmesan cheese.

8. Serve warm right from oven or serve at room temperature.

Notes:
I use 6-8 tomatoes depending on their size, and 3-4 cloves of garlic, again, depending on their size. When measuring the extra virgin olive oil, I simply do 2-3 “turns of the bowl.”