Rob’s Zesty Bruschetta Recipe Index Honey Low-Fat Honey Granola Bars Honey Barbeque Sauce Carrot Carrot Cake Cookies Cucumber Eleonore's Gurkesalat Homemade Fridge Pickles Green Beans Roasted Green Beans Multiple Veggies Veggie Burger Easy Garden Bake Pasta Primavera Pepper Stuffed Peppers Squash Squash Ribbons w/ Red Onion Classic Baked Acorn Squash Tomato Dorothy’s Crispy Fried Green Tomatoes Melanie's Garden-Tomato Soup Rob’s Zesty Bruschetta Zucchini Zucchini Bread Chicken & Veggie Tostada Zucchini Fries Dice 6-8 ripe tomatoes (or double it for plum tomatoes, which are preferred). Cut out all the goop & only use the hard outside. Dice them small to soak up the vinegar mixture. Let them soak in about 1/3 cup balsamic vinegar & 1 tsp sea salt. While they soak, cut up 4-5 leaves of basil , and one small purple onion, diced into small pieces. Add these to the mixture. Add 1 ½ TB of lemon juice, 1 tsp garlic, and 1/3 cup Italian dressing (Garlic Expressions dressing is preferred, otherwise use a thick, zesty Italian dressing). Let the flavors blend for at least an hour. Preheat oven to 450 degrees. Slice a French baguette into ½” diagonal slices. Brush one side with olive oil, place oil side down on baking sheet, and toast for 5-6 minutes on top oven rack. Spoon bruschetta (drain as you wish before spooning it on) onto the bread slices. If you wish, you can add mozzarella or provolone cheese on top, then return to the oven until cheese is melted. Recipe courtesy of Robert Ricer