Bruschetta

Bruschetta

1 Medium tomato
1/3-1/2 cucumber
Fresh garlic, one or two cloves or to taste
Balsamic vinegar (apple cider vinegar works, too)
Olive oil
Basil
Bread
Parmesan Cheese

Dice the tomatoes and cucumbers into tiny little chunks, about the size that would fit up a baby’s nose. Using the seeds is your call; I don’t because I think their sliminess detracts from the finished product. Mix veggies in a bowl. Press or chop garlic and add to the veggies. Squirt in a few drops of balsamic vinegar and olive oil, just enough to cover the whole thing. Sprinkle in basil to taste. Serve with any bread you have on hand. My personal favorite is thinly sliced baguettes toasted with a little olive oil and parmesan cheese. It’s also good on bagels.

The above proportions are enough for one or two people. For a 8 to 10 person brunch, I used four tomatoes and an entire seedless cucumber.