Few things warm my heart...ok, my stomach...as much as fresh tomatoes and basil. Add crusty bread and balsamic vinegar and I am one happy gal. Bruschetta is traditionally toasted bread with garlic and olive oil, topped with tomatoes and herbs. This version is by far my favorite and really, I could eat it every day. I'm not really offering quantities because you can make as little or as much as you want and season it the way you like.

Crusty baguette bread (like the recipe below) sliced thin for toasting

Tomatoes (I prefer on the vine)

Fresh Basil

Garlic clove

Salt

Pepper

Parmesan cheese

Balsamic vinegar reduction (recipe to follow)

Seed and chop tomatoes. Finely chop one to two basil leaves per tomato. Salt and pepper to taste.

Slice bread thin for broiling, place on baking sheet and drizzle with olive oil (you can brush it on if you prefer). Broil bread in oven until it starts to turn golden...happens pretty quick. Remove from oven and turn each toast over. Drizzle with olive oil and return to oven. Broil until golden.

Remove from oven and allow to cool slightly so toast can be handled. Smash one large clove of garlic with flat side of a wide knife (please be careful if you haven't done that before!) Remove papery skin and rub garlic on each slice of toast. The garlic will actually melt into the toast.

Top with tomato mixture and finish with a sprinkling of Parmesan cheese. Place back in broiler until cheese melts...again, it happens quick.

Remove from oven, drizzle with balsamic vinegar or balsamic vinegar reduction.

Balsamic Vinegar Reduction

1 1/2 C. Balsamic vinegar

1/4 C. Brown sugar

In medium sauce pan boil vinegar until it reduces by half. (You may want to turn on the fan and open the windows for this, it gets pretty strong but I love it) Add brown sugar and stir until it thickens to coat the back of the spoon. DONE. So easy.