Bruschetta

Last night, I had some tomatoes to use up and couldn't think of a better way to use them than to make bruschetta. We had picked up some of those French baguettes that are half cooked and have a long shelf life from Menards. I believe they are called Oven2Table. They're fantastic.

So I popped those in the oven while I made the bruschetta.

• 3 on-the-vine tomatoes (you can use any kind), seeded and chopped
• a splash of balsamic vinegar
• sprinkle of salt
• dash of crushed red pepper flakes
• a lot of garlic (I use powder but you could easily get away with 2 or 3 cloves)
• italian seasoning (this is an actual spice in my spice rack)
• parsley
• basil
• mozzarella cheese

Obviously, I didn't measure anything but it doesn't really matter. This recipe is very versatile.

After you mix all that together in a bowl, you take the bread out of the oven (or its package if yours is already cooked) and slice into 1/4 inch thick pieces. Then spread with butter and top with mozzarella cheese (I used shredded but slices work well too). Then top with tomato mixture.

Put under broiler for 3-5 minutes, until the cheese is melted.

It's really good and simple. Perfect for a busy weeknight dinner. You could even make the bruschetta ahead of time!