Bruschetta

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   1.

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   Combine tomatoes, garlic, onion, basil, olive oil and salt.

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   Mix gently, cover and allow to rest in refrigerator.

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   2-3 hours is best.

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   2.

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   Slice bread, then lightly toast the bread in a toaster to crisp it up a bit.

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   I usually get 2 pieces of bread in one toaster section at a time.

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   3.

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   Brush the bread with olive oil.

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    4.

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    Spread some goat cheese on each slice.

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    5.

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    Bake 7 minutes after goat cheese is added.

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    6.

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    Place bread in a large casserole dish.

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    Top each slice generously with the tomato mixture.

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    7.

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    Sprinkle with Parmesan cheese.

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    8.

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    Serve warm right from oven or serve at room temperature.

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    Notes: I use 6-8 tomatoes depending on their size, and 3-4 cloves of garlic, again, depending on their size.

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    When measuring the extra virgin olive oil, I simply do 2-3 turns of the bowl.

No additional tips available.