Bruschetta

As a family, we are known for our appetizers. We are almost always asked to bring appetizers along when we are invited for dinner. We celebrate Christmas Eve with an all-appetizer buffet, and invite extended family from all sides to join us. We have specific winter appetizers--cheese balls, barbecued meatballs, all kinds of spreads and dips for crackers and chips. There are other seasonal appetizers, like deviled eggs for Thanksgiving. Last weekend we broke out the summer appetizers, including one of our favorites, bruschetta.

As one would expect, most Americans pronounce the word according to the rules of English, with the sch combination having a sh or ch sound. However, the actual Italian pronunciation is a harder sound, the same as the sch combination at the beginning of the word school. So it's actually brusketta. At one point in my life I spoke Italian very well, so you can trust me on this one.

As I finished making the topping on Saturday and ran it past Bob's nose, we both agreed that for us, this is the smell of summer.

Bruschetta

Makes about 25-30 pieces

2-3 Roma tomatoes, finely diced

1/4 - 1/3 cup finely diced red onion

Up to 1/4 cup finely chopped fresh basil, depending on your taste

1 - 2 teaspoons extra virgin olive oil

1/2 teaspoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 baguette, sliced in quarter-inch slices

2 tablespoons extra virgin olive oil

Grated parmesan cheese (I prefer a large size grate)

Combine all ingredients except baguette, 2 tablespoons olive oil and parmesan in a glass bowl. Cover and refrigerate for several hours. Brush baguette slices with 2 tablespoons of olive oil. Broil for 2-3 minutes until lightly browned.

Immediately before serving, spoon combined ingredients onto toasted bread. Top with grated parmesan and serve.