Got extra tomatoes?

EXTRA TOMATOES = BRUCHETTA

This was so easy (I always say that don't I) and super yummy. 

Bruchetta
Recipe by Our Best Bites-see link here (lots more pictures!)

2 C diced tomatoes (squeeze out seeds before dicing)

1/3 C diced red onion

1/2 Tbs balsamic vinegar

1 tsp extra virgin olive oil

1/4 tsp kosher salt

a few cracks black pepper

1/4 C chopped fresh basil leaves

1 french baguette or bread of your choice

additional olive oil

1 large garlic clove

optional- fresh mozzarella cheese  (THIS WAS NOT OPTIONAL FOR ME-THIS WAS A MUST HAVE!)
Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.
Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.