Tomato and Basil Bruschetta

Heat broiler on high.

Place balsamic vinegar into a small sauce pan over medium heat. Bring to a boil and then reduce heat to medium low. Reduce until vinegar coats the back of a spoon (be careful not to take it too far, it will thicken more as it cools). Then remove it from the heat and set aside.

While the vinegar reduces, toss the tomatoes and half of the basil with about 1 Tablespoon of olive oil, salt and pepper.

Brush both sides of the baguette slices with olive oil, place slices on a cookie sheet. Place cookie sheet under the broiler. When the baguette starts to get brown around the edges, remove from oven.

Rub cut side of the garlic clove over each piece. Turn pieces over and put cookie sheet back in the oven and continue to broil until baquette is barely starting to get brown. Remove from oven again, rub each piece with garlic again and divide cheese equally on top of pieces. Put cookie sheet in the oven one last time until the cheese is just starting to melt. Remove from oven.

Place baquette slices on individual plates or on a serving platter. Divide tomato basil mixture equally on top of each piece. Drizzle with the balsamic reduction, sprinkle with the rest of the basil and top with fresh cracked pepper. Enjoy!