Simple Tomato and Basil Bruschetta

Ingredients:

• (2) 28oz cans of petite diced tomatoes
• 4 cloves of garlic minced
• 6 basil leaves, finely chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper
• 1 large loaf of french bread
• melted butter

Directions:

1. Empty both cans of petite diced tomatoes and drain thoroughly. You want to have the least amount of tomato juices possible.
2. While the tomatoes are draining, peel and mince all 4 cloves of garlic and finely chop all 6 leaves of basil.
3. Combine drained tomatoes, minced garlic and chopped basil. Add the extra virgin olive oil and balsamic vinegar. I made my bruschetta a day in advance so the flavors of the ingredients have time to combine and meld together.
4. Mix ingredients well, cover with plastic wrap and store overnight in the refrigerator.
5. An hour or so before serving, add salt and pepper to taste.
6. Slice the french bread into 1/2" thick slices. Brush both sides of the bread with melted butter and toast briefly in the oven at 350°F.
7. Toast each side of bread until a light golden brown. Remove from the oven and serve.