The holidays can be a stressful time.  Figuring out an appetizer that’s simple and delicious shouldn’t stress me out, but it does.  Bruschetta is easy and isn’t something you have to stress out about.  It’s even red and green!  While bruschetta is traditionally served already on top of the bread- if you are setting it out as an appetizer, I suggest letting people spoon it on the bread themselves to prevent it from getting soggy.

I’m bit crazy about food safety and can’t stand when things sit out for too long.  I use a lot of aluminum/stainless serving dishes and either freeze them or heat them in the oven first, which is a great technique in making sure food stays the temperature it should. Definitely don’t forget about food safety this holiday season!

-4 On-the-Vine (or Roma) Tomatoes
-1/4 Cup Sundried Tomatoes, packed in oil
-1-2 Cloves Garlic, minced
-2 Tablespoons Olive Oil
-1 Tablespoon Balsamic Vinegar
-1/4 teaspoon Salt
-1/4 teaspoon Pepper
-Fresh Basil, stems removed, chopped
-Freshly Grated Parmesan Cheese
-1 French Baguette, sliced and toasted or broiled

Dice tomatoes.

Mince garlic and chop fresh basil.  Only use dried basil if you’re in a pinch!

In a small bowl, drizzle vinegar and olive oil over the tomatoes.

Add sun dried tomatoes, garlic, basil, salt, pepper, and Parmesan cheese.

Mix well and refrigerate until ready to serve.  It’s especially tasty if you let it marinate for 1-3 hours before you’re ready to serve it.