6 or 7 ripe Roma tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Shredded Asiago Cheese to taste
Using a tomato corer or sharp knife, remove the cores from the tomatoes, and cut in half lengthwise. Scoop the seeds from the tomato halves, and drain upside down over a rack or some paper towels. Chop fine and mix with the freshly minced garlic, olive oil, balsamic vinegar, basil leaves and salt & pepper. Leave to stand at room temperature for 15 minutes before assembly.
Cut the bread on the bias into half inch slices. Brush the slices with olive oil, lightly season with salt and pepper, and either toast in an oven, or place on a grill until golden brown. Remove bread, and top each slice with a heaping tablespoon of the bruschetta tomatoes. Lastly, top with a sprinkle of the shredded cheese to garnish.
If you are so inclined, toss some fresh baby greens with a Balsamic Vinaigrette, mound in the center of a large serving platter, and surround with the finished bruschetta pieces.