Bruschetta

By: Mansi Parikh

8 roma tomatoes, diced
4 cloves garlic, chopped/minced
2 tablespoons Extra virgin olive oil (evoo)
3 teaspoons balsamic vinegar
3 tablespoons chopped fresh basil
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh black pepper (to taste)
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped Kalamata olives
1-2 tsp. lemon juice (to taste)
1 bottle Basil Pesto sauce
1 loaf French or Italian bread

Mix the tomatoes, garlic, EVOO, balsamic vinegar, basil, salt, pepper, kalamata olives, lemon juice and toss gently.

Cut up loaf of bread into thin slices (about 1/4" to 1/2" thickness). Optional- you can slight toast or bake these slices for a bit of a crisp. This actually tastes really good, but takes a little more time.

Onto the sliced bread, spread a layer of pesto sauce. Place 1-2 spoonfuls of the mixture on top of the bread. Then on top of the tomato mixture add the freshly grated Parmesan cheese!

Enjoy!!!