Best Bruschetta

I know that bruschetta is a common and familiar appetizer, but if you will follow this recipe, this will be the best you've ever tasted!

Many times, bruschetta is served very dry and the tomato pieces, although diced, are very large, mostly because large tomatoes are used. I use cherry and grape tomatoes for my recipe and it makes a huge difference. Not only are these tomatoes better for this recipe, they are much sweeter in taste.

2 boxes of Cherry or Grape tomatoes (I like to use 1 of each)
Fresh Basil chopped**
3 tablespoons of Pesto
Olive Oil
½ cup of Shredded Parmesan cheese**
Toast**

Finely chop the tomatoes into small pieces. I use my kitchen scissors to cut my tomatoes. Next, remove the large stems from the basil and finely chop the leaves and add to the tomatoes. Add pesto and 4 tablespoons of Olive Oil. Refrigerate (this allows the flavors to fully marinate)
Top with shredded Parmesan cheese and serve with toast.

A few tips. . .
At the beginning of the spring, plant a few basil plants in your garden. They are very easy to grow in pots and like almost any condition.

Make sure you shred your cheese and not simply grate it. The shredded cheese gives a much more gourmet look and also makes the cheese flavor more intense for such a small appetizer.

For your toast, I recommend purchasing a whole French baguette. Use an electric knife to slice your bread and spray with either spray butter or cooking spray before toasting in the oven. You can also used fresh black pepper on the bread to intensify the flavor.

Enjoy!