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Bruschetta

Bruschetta

10 slices of whole wheat baguette
3 cloves fresh garlic, peeled, crushed and diced
1/2 teaspoon fresh ginger, diced
1 green onion, diced
1 tbsp Extra virgin olive oil
8 grape tomatoes, quartered
1/2 roma tomato, diced
2 tbsp fresh parsley, chopped
4 tbsp balsamic vinegar
2 tbsp olive oil
five small slices of havarti
five small slices of boccocinni

On a cookie sheet, toast the baguette slices for 4 to 5 minutes at 375 degrees.  Remove from oven and dab on the olive oil with pastry brush. 
Mix all of the freshly chopped vegetables in a small bowl, stir in the balsamic vinegar and olive oil.  Place a spoonful of the mixture on each baguette slice.  Place a piece of cheese over each mix.
Bake in the oven at 375 until the cheese is melted.


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