Bruschetta

Recipe submitted by Erin Callahan

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
salt to taste
ground black pepper to taste
Balsamic vinegar
Crushed Red Pepper flakes (optional)

For hot bruschetta: In a pan, heat tomatoes, oil, garlic and spices until heated through and a little soupy (about 10 minutes). Remove from heat. Add a splash of Balsamic vinegar and crushed red pepper flakes to taste. Add Parmesan cheese. Serve over toasted french baguette slices.

For cold bruschetta: In a medium bowl, mix all ingredients. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Serve over toasted french baguette slices.