Tomato Bruschetta (Kelly B)

Tomato Bruschetta
Serves 4
1 pound plum tomatoes, chopped
2 cloves fresh garlic, minced (1 teaspoon)
1 small red onion, minced
1/8 cup minced parsley
3 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup extra-virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
half baguette, sliced 1/4 inch thick

Preheat oven to 400°F.
Combine the tomatoes, garlic, onion, parsley, basil, salt, pepper, olive oil, and vinegars in a large mixing bowl to make the bruschetta. Place the baguette slices on a baking pan in a single layer. Bake the slices until just golden, remove them from the oven, flip them, and return to the oven until golden. Serve the warm baguette slices topped with the bruschetta.