How to make easy pesto and tomato bruschetta

Preheat oven to 375

Slice your bread into thick slices, about 1/2 inch

Mix 1/4 cup Pesto with 1/8 cup butter. Taste test and add more pesto (or more butter) until you think it's good.

Spread a thin layer on a slice of baguette. Bake in a preheated oven at 375 degrees for 10-12 minutes.

While the bread is toasting, you can do steps 5 through 13.

Remove the seeds from 4 Roma tomatoes.

Dice tomatoes and set aside in a bowl.

Chop up about 1/8 cup fresh parsley.

Add parsley to tomatoes.

Add 1/4 tsp of garlic powder to tomato/parsley mixture.

Add a few tablespoons of Parmesan cheese. You can add as much or as little as you like, but we are a cheese-loving family so I'm usually a little heavy handed with it.

Add sea salt to taste.

Mix everything together.

If you have any leftover bruschetta/butter mix, add it to your tomato mixture. I think this helps it "stick together" and makes it easier to spread on your bread before eating.

Pull your toasted bread out of the oven.

Top with tomatoes mixture. Enjoy!