How to make bruschetta

Tomatoes, Basil, Garlic, Red Wine Vinegar, Extra Virgin Olive Oil, Motzerella Medallions.

4 to 6 large vine ripen tomatoes (Roma also works well.)

Rinse well (wash your hands too as the vines are toxic you don't want to rub your eyes).

Slice off the core and throw away.

Continue slicing and marinade in a bowl with red wine vinegar and a drizzle of olive oil.

Add salt, pepper, and Italian seasoning (such as McCormic's Italian herb grinder).

Wash some Basil.

Chop about 8 large leaves.

Toss in with the marinade and set aside.

Pour some Olive Oil in a bowl

Slice into your loaf of sour dough French bread at an angle for larger surface area .

Brush both sides with olive oil.

Rub bread with a clove of garlic to infuse with flavor.

Sprinkle with a little basil and Bake at 350 degrees for 5 minutes on each side.

Bread will be warm and golden

Get out your Mozzarella medallions (or buy it in a ball and slice).

Place on the bread as the first layer.

Place one tomato on top and one underneath so the cheese peeks through. (cheese may turn brown under the broiler if placed on top)

Top with a drizzle of the marinade and basil

Set aside. Your prep work is now done.

Take a break and have a glass of wine or two!

Ready? Set oven on broil.

Put under the broiler with the oven door slightly open to watch as the cheese begins to melt and the edges turn brown.

Voila!

Add wine, candles, music, and Enjoy!