Bruschetta... Sort of.

There's something about the combination of tomatoes, basil, mozzarella olive oil, and balsamic vinegar that tastes so good.

I call this "Bruschetta... Sort of." because bruschetta is actually just sliced baguette topped with olive oil and rubbed with garlic. I call the tomato, basil, garlic, etc. part bruschetta. But who's going to stop me?

Anyway, here's how I make it:

Start with some good tomatoes. These happen to be two heirloom and one... from my sister's garden. Shh!! Don't tell her! You can use any type of tomato you want. Even cherry tomatoes!

Chop them up into little cubes. My sister takes out all the insides so you don't end up with a watery bruschetta... I like to be lazy. =)

Next, mince up some garlic and chop up some basil. How much? I don't know... about this much. I like a lot of garlic. I think I put in like 3 cloves. As far as basil, I think I put about 7 large leaves.

Next, add a few glugs of olive oil, a few less glugs of balsamic vinegar, and salt and pepper to taste.

Taste it. Does it need more salt? More vinegar? Adjust accordingly. =)

Slice up some of your favorite baguette. This one happens to be Acme Bread Company's Sweet baguette. Serve with fresh mozarella.

Sorry about the photo quality... they're all from my phone =)