i was so excited to watch life on sunday that i made a little viewing snack. bruschetta was a good idea, since once it was assembled, i didn't have to take my eyes off the screen to eat it.

bruschetta, pronounced "broo-sket-ta," originated in Central Italy supposedly as far back as the 15th century. it originally consisted of grilled bread rubbed with garlic and topped with olive oil, salt and pepper.

my version is a basic tomato one...next time i might try something with cheese...i mean, what doesn't taste better with a little cheese?

ingredients
1 baguette, thinly sliced about 1/2-inch to 3/4-inch (when we went to the market, there were no baguettes left, so we used portuguese heroes, which were actually better size-wise -- each piece of bruschetta made for a 2 bite snack!)
4-5 vine-ripe tomatoes, diced
1 handful of chiffonade basil
2 tbs of chopped parsley
half of large onion diced
1-2 minced cloves of garlic (i like a lot)
olive oil (using a flavorful EVOO will make a huge difference, since the flavor is unadulterated by cooking; e.g., 365 EVOO from Whole Foods is an affordable option)
balsamic vinegar
s&p

what you'll need
1 large baking sheet
1 large mixing bowl
serrated knife (i find that a serrated knife is best for chopping tomatoes)

prep
preheat oven to 375 degrees. place sliced baguette on a baking sheet. prep all chopped vegetables and herbs. try to chop the tomatoes in an even dice. chop up the onion and mince the garlic, so you don't get large chunks of either, while eating. to chiffonade basil easily, wrap the largest leaf around a bundle, hold at one end and slice through the length of the leaf, so that there are essentially little ribbons of basil. combine the herbs, tomatoes, onion and garlic in a bowl. add two tablespoons of olive oil to the mixture and drizzle balsamic vinegar to taste. while the balsamic vinegar is optional, i like that it adds a tangy sweetness, which is great when you can't get the best-tasting tomatoes. make sure to season with salt and pepper generously. toss the mixture and refrigerate. toast baguette in the oven for about 10 minutes. watch closely to prevent burning. remove the baguette slices from the oven and drizzle each piece with olive oil. add a heap of tomato mixture on top of each baguette and serve immediately.