Italian Bruschetta

And we're back!

Although it isn't fall yet, summer is drawing to an end once again; the days are already getting shorter and noon isn't so humid anymore.

With our days numbered before classes start, we decided to make a light, picnic-y dinner with food we had in our fridge. And we decided on

Italian Bruschetta.

We'll keep the normal healthy disquisition from you this time.

Enjoy these last fleeting days of freedom and flip-flops!

Oh, we have a confession we'll reveal at the end of this post.

Ingredients:
1 baguette 
6 red tomatoes diced
1/4 onion diced
2 tbsp. olive oil
garlic
salt & pepper
parmesan cheese (optional)


Turn the oven to broil. Slice the baguette into pieces of desired thickness (thinner is easier to eat and doesn't cut the mouth like it's thicker twin). Rub garlic and olive oil on both sides of the slices and place the slices in the oven until toasted.

While bread is toasting, de-seed tomatoes and dice. Mix the diced tomatoes with diced onion and add 2 tbsp. olive oil. Also add salt and pepper to taste.


Remove baguette slices from the oven and scoop bruschetta mix on top. If desired, sprinkle with parmesan cheese flakes. Eat while still warm.

Confession: A is actually two people with names that both start with A. So that actually makes three of us.

Happy Eating!