Bruschetta

This weekend we had bitter cold weather. Waking up to 17 degrees outside does not make me want to go out and run errands, how about you? Weather like this also doesn't make me think of cooking things with fresh tomatoes, but I did have a crazy craving for bruschetta after receiving an email from a friend that used canned tomatoes to make them.

Canned diced tomato bruschetta? I can just hear some of you running away, but trust me, they tasted delicious.

Tuscan Tomato Bruschetta
Servings: 12

Ingredients
1 whole wheat baguette, sliced 1 inch thick
Extra virgin olive oil
1 (14.5 ounce) can Redpack Diced Tomatoes in Juice, drained or 1 (14.5 ounce) can Redpack Petite Diced Tomatoes, drained
1/2 cup diced red onion
2 garlic cloves, minced
3 tablespoons fresh chopped basil (the store was out for some reason, :( so I used 1 tsp dried)
1 cup grated Parmesan cheese ( I sprinkled on part skim mozzarella and some parmesan onto each one- I used less than a cup)

Directions
- Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden on both sides.
- In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
- Sprinkle with Parmesan cheese and broil for 1 minute to melt the cheese. Serve immediately.

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