Bruschetta

Brushetta

Bruschetta makes a wonderful light lunch, snack or appetizer. 

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1 loaf French or Italian bread

Tomato Bruschetta
5 roma tomatoes, seeds removed and diced 
1/4 cup chopped fresh basil
1-2 cloves garlic, minced
1/2 tablespoon balsamic vinegar
1 tablespoon olive or grape seed oil
2 tablespoons shredded Parmesan cheese (optional)

Olive Bruschetta
2 cloves minced garlic
1/2 (6 ounce can) can black olives, chopped
1/2 tablespoon olive or grape seed oil

1. Combine tomatoes, basil, garlic, vinegar, oil and Parmesan in a small bowl. 
2. Combine the garlic, black olives and 1/2 tablespoon olive oil in a small bowl, cover and allow to sit on the counter for 2 hours or more.
3. Slice bread loaf into 1/2-inch pieces. 
4. Place slices on baking sheet and broil on top oven rack for about 2 minutes. 
5. Turn bread slices over and toast for about 1 minute.
6. Top some slices with tomato topping and some slices with olive toppings.