Bruschetta

Though this simple but satisfying snacketizer is best served with homegrown tomatoes, store-bought and out of season tomatoes still produce good results.  I don't have any amounts listed....hope that's copacetic with you.  Just adjust the amounts according to what YOU like.

Ingredients:
fresh tomatoes, diced
onion, diced (optional...I don't like raw onion so I leave it out)
basil (fresh or dried)
garlic powder
salt
pepper
olive oil
red wine vinegar
baguettes, sliced 1/2-3/4" thick
fresh parmesan cheese, grated

1.  Preheat oven to 400 degrees.  Place baguette slices on cookie sheet.  Drizzle lightly with olive oil.  Sprinkle with salt and pepper.  Bake for 8 to 12 minutes, or until edges are golden and middles feel like they're starting to get crunchy.
2.  In a bowl, combine tomatoes and onions.  Add your basil (see notes below), garlic powder, and salt to taste (don't over salt...you can always add more later).  Drizzle a little olive oil over it.  Then sprinkle on the red wine vinegar. Stir to combine.

How I Like to Eat It:
Okay....here we go.  Grab a toasted baguette slice.  Sprinkle on the grated cheese that I insisted you grate by hand.  Spoon the tomato mixture on top (yes, it is messy and you had better be doing this over a plate).  Sprinkle a little bit of salt over the top.  Now, take a crunchy bite and enjoy!

Notes:

• Tomatoes--use whatever tomatoes look the most ripe and tasty.  
• Basil--if you have fresh that's great...simply chiffonade to get the right amount (use more with fresh).  If using dry, sprinkle in a bit at a time until you get the right taste.  Here's a video on how to chiffonade fresh basil:
• Garlic Powder--yes, you can use fresh, but I don't like to bite into raw garlic so I use the powder. 
• Olive Oil--I just put in enough so that I can tell each piece of tomato is bathed but not swimming in it.
• Red Wine Vinegar--I love this!  I put in more vinegar than oil, but I still don't have the whole thing swimming in it.
• Baguettes--if you can help it, don't buy the ones that are really flat on top.  When you slice it, you are creating a little bread plate for your tomatoes so a flat baguette will make for a narrow plate.  Find the roundest ones you can.
• Parmesan Cheese--I really must insist <wink> that you buy the lovely triangular cheese and grate it on the large holes using your cheese grater.  The powdered stuff in a can will NOT give you the same tasty results.

Source:  Honestly, I have no idea.  I've been making this for years!  But I have no idea where I got it from.