12 SEATTLE CITY LIGHT Easy Summer Bruschetta Lyndsey V. Seattle 2 large cloves garlic (depending on your flavor preference) 1 bunch fresh basil leaves 1 container red grape tomato 1 container yellow grape tomato 1 tbsp extra virgin olive oil 2 tsp balsamic vinegar Store-bought crostini or 1 loaf of French baguette Salt and pepper to taste “This is an easy recipe for chefs of any skill level, and scales up or down easily for appetizers (or a vegetarian friendly meal).” Rinse tomatoes well and halve desired amount, place into large mixing bowl. Chiffonade generous amount of your basil leaves, add to halved tomatoes. Finely mince desired amount of garlic and add to bowl. Liberally coat your mixture with extra virgin olive oil, balsamic, salt and pepper, and toss to mix. If you purchased French baguette, slice on the bias. I like it untoasted, but utilize a toaster oven to save energy if you must have crisp toast. Spoon a liberal amount of mixture onto crostinis, serve and enjoy! 3-4 minutes in a toaster oven