AMON'S BRUSCHETTA Recipe

5-6 Ripe Roma Tomatoes
Olive Oil
Balsalmic Vinegar
Fresh Basil
French or Sourdough Bagette
Freshly Grated Parmesan Cheese

Dice tomatoes. In bowl add equal parts oil/vinegar approx. 2-3 tablespoonseach. Add chopped basil and tomatoes and let sit. Cut bread into 1/4 inch thick slices, lightly butter and top with a sprinkle of parmesan. Put bread under broiler at lower setting until golden brown and crunchy. Serve with tomato mixture spooned on top or let people do it themselves.