Cherry Tomato Bruschetta

I am not a gardener. I keep a small herb garden, which I have in pots on my patio but
other than, that I rely on our community supported agriculture box and our local
farmers market to supply us with summer produce.

I have gotten very lucky this year with a cherry tomato plant that is producing like
crazy! These tomatoes are tiny but extremely sweet, just like homegrown tomatoes
should be! This bruschetta really allows these tomatoes to shine and comes together
quickly for a fun side or the perfect appetizer.

Tomato Topping
1 pint Cherry Tomatoes, halved
2 tablespoons Balsamic Vinegar
2 tablespoons Olive Oil
1 small handful fresh Basil, cut into small strips
¼ shredded Parmesan cheese
Salt and Pepper to taste
Garlic Bread Toasts
1 Baguette, slice into ½ inch thick rounds
¼ cup Olive Oil
4 large Garlic cloves, minced

For the tomato topping, mix everything together and set aside.

For the grilled garlic bread, mix the minced garlic into the olive oil. Using a pastry
brush, brush the olive oil and garlic mixture onto each side of the bread slices. To
crisp the bread up, brown it over a medium high flame on your grill or toast them in
your oven at 350 degrees. No matter which method you use you will want to flip the
bread when it begins to get golden brown, after about 3-4 minutes. Keep an eye on
these toasts as they can go from golden to torched in seconds.