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This bruschetta recipe from a cousin-in-law is one of our favorites. The balsamic vinegar really sets it apart from all the other bruschetta recipes out there.

Servings: 8

4-5 vine ripened tomatoes diced
2 cloves minced garlic (1 clove if using “elephant” style garlic
1 cup diced red onion
1/8 cup heaping – freshly chopped basil
1 Tablespoon and 1 teaspoon Extra virgin olive oil
2 Tablespoons Balsamic Vinegar
1/2 cup thinly grated parmesan cheese
1/2 cup crumbled Feta cheese

1 bagette french bread thinly sliced

Mix and refrigerate bruschetta ingredients 1 hour before serving.
Lightly butter one side of bread and place buttered side up on baking sheet. Bake bread in 400 degree oven for 10 minutes(will take 2 batches for entire loaf).
Store unused toasted bread in ziplock for up to 2 days.

Bruschetta, 4.0 out of 5 based on 1 rating

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