But it's not knitting!

You're right; it isn't about the knitting today. Last night, I used up a few of the lovely, vine ripened tomatoes that one of my students gave me (thanks, Jackie!).

The bruschetta was so good that John told me to write up my version of it. Since I had it written up, I decided to share it with you.

Do use the best ingredients you can find. We're getting well into fresh produce around here, so tomatoes, onions, garlic, basil and parsley are abundant and fresh. For this recipe, I used walla walla onion, but any sweet onion will do.

Ev's Bruschetta

2 medium tomatoes, seeded and finely diced

1/2" slice of walla walla onion, finely diced

2 cloves of garlic, minced (or 1 clove if you don't care much for garlic)

4 large basil leaves, chopped finely

1/2 tsp. chopped parsley

1 tablespoon extra virgin olive oil

salt and pepper to taste

Splash of balsamic or red wine vinegar

Mix all the ingredients and refrigerate to allow the flavours to blend. The bruschetta can be served on crackers if desired, but the best way to serve it is to slice up a French baguette, butter the slices, sprinkle with grated parmesan or asiago cheese. Bake the crostinis at 325F or until the cheese is just beginning to brown and the bread is toasted. Top with the bruschetta and serve.

Edited to add: Oops, I forgot one ingredient. To the above mixture, add a splash of balsamic or red wine vinegar.

Enjoy!