Bruschetta

Bruschetta
2-3 medium tomatoes (Roma's are best)
1/2 onion
1/4 tsp sugar
3 tsp Italian seasoning
1 tbsp balsamic vinegar
1/2 tbsp olive oil
2 tsp minced garlic
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp lime juice

1. Finely chop tomatoes and onions. The key is to get them very fine.

2. Mix together tomatoes, onions, Italian seasoning and sugar. Set aside.

3. In a small bowl, stir together vinegar, olive oil, garlic, salt, garlic powder and lime juice.

4. Pour dressing over tomatoes and mix well.

5. Cover and refrigerate for at least 1-2 hours before serving.

6. Cut a loaf of bread (try Parmesan focaccia) lengthwise. Lightly butter and sprinkle with garlic powder. Spread bruschetta topping over entire loaf. Put loaf under the broiler for 5 minutes, until the edges are brown. You can also serve the bruschetta topping cold over a nice crusty bread.

Remember, for this recipe, the ingredients can be adjusted according to your taste. Sometimes I add a little more lime juice or garlic, depending on the day.

This recipe makes enough to cover both sides of a loaf.

This recipe is being linked up at the Grocery Cart Challenge recipe swap and Friday Feasts.