Brucshetta with Taggiasca EVOO and Tuscan Melody Balsamic

Feast your eyes on this! Summer is right around the corner and tomatoes are out and delicious! I had an afternoon to myself, this never happens, and thought what could be a nice treat, Bruschetta of course!

Bruschetta with Taggiasca EVOO and Tuscan Melody Balsamic

4-6 slices bread ( we make our own Honey whole wheat bread, I promise to include the recipe)
4-6 tomatoes, chopped
Taggiasca EVOO
Tuscan Melody Balsamic
1/4 red onion, chopped
6-8 fresh basil leaves, chopped
2 cloves garlic, chopped
1/2 lemon, juiced
salt and pepper
Parmesan cheese for topping


Preheat oven to 425*

Place bread on stoneware. Lightly brush Taggiasca EVOO over top of bread. Bake in oven for about 10 minutes until bread is toasted. Meanwhile combine tomatoes, onion, garlic, basil, lemon juice, salt and pepper, 3 to 4 splashes Tuscan Melody Balsamic, and about 4 tablespoons Taggiasca EVOO. When toast is done, place on plate and add your tomato topping. If you would like top with a bit of freshly grated Parmesan cheese. Yum!