Bruschetta

I grew tomatoes this year for the sole purpose of making bruschetta and salsa.  While I did not have piles and pile, it was more than enough to make the occasional appy!

And some little cheese toasts for the little people.

Tomatoes, chopped
Basil (I use the stuff from a tube because I killed TWO basil plants this year!)
Purple onion, chopped
Splash of garlic olive oil
Bigger Splash of balsamic vinegar
Grated Parmesan Cheese

Throw it all in a bowl and then into the fridge.  Slice a baguette, brush with garlic olive oil and place on a parchment lined baking sheet.  Broil for 2-3 minutes.  Top with bruschetta and some more parmesan cheese.  Broil another 2-3 minutes.

Pita's

Place the following in bread maker on dough cycle

3 C flour
1 1/2 tsp salt
1 Tbsp sugar
1 pck yeast (2 1/4 tsp)
1 1/2 C warm water
2 Tbsp oil (I used canola, next time garlic olive oil)

Roll into a log and pinch off into about 30 small pieces.  Let rise 15-30 minutes.  Roll into circles and bake on pizza stone for 3-4 minutes at 475F.

Bruschetta

1/2 C Roma Tomatos, sliced

2 Tbsp Red Onion chopped
1 tsp garlic mashed
4 sprigs basil (I used about 1-2 tsp)
Splash of Balsamic vinegar
2 Tbsp olive oil
2 Tbsp grated parmesan
Sea salt & black pepper to taste
Part of Baguette, sliced

Add first 9 ingredients to bowl, place in fridge for hours or days.  Using broiler toast sliced baguettes.  Drizzle baguette with olive oil and place a tbsp of brushetta on each slice.  Sprinkle some parmesan over top and broil until cheese melts.