Bruschetta

from the kitchen of Whitney
4 plum or roma tomatoes, chopped into a fine dice (you can use other tomatoes, just take out the juice and seeds)
8 leaves of fresh basil (dried will not work) minced
2 cloves of garlic, minced
1/4 cup chopped sweet onion (can use shallot or green onion also), chopped into a fine dice
2 1/2 Tbsp extra virgin olive oil, separated
1 baguette cut into slices (about 1/2-1 inch thick)

Mix all ingredients but the bread in a bowl and let sit in the refrigerator for about 20 minutes. The flavors will mix nicely

Take a 1/2 Tbsp of olive oil, brush it on the bread, then place the slices on a cookie sheet. Toast in the oven for a few minutes until they're nice and golden brown.

Assemble by placing about 2 Tbsp of bruschetta on each slice of bread. Do not plate early since the liquid in the bruschetta will make the bread soggy. Drizzle with balsamic vinegar or top with melted mozzarella cheese, if desired.