Italian Bruschetta

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3 cups chopped tri-color tomatos

1/2 cup chopped Kalamata and green olives

1 TBS store bought pesto sauce

1 large garlic clove, grated

1/3 cup grated fresh parmesean or pecorino

3 TBS olive oil (or more depending on your taste!) 

3 TBS fresh chopped basil, plus more for garnish

salt and pepper to taste

1 toasted baguette, drizzled with olive oil and sliced

1/4 cup balsamic reduction (optional)

Chop the tomatoes, scooping out the insides and discarding. Add to a bowl. Drizzle with the olive oil. Grate in the garlic clove, and the parmesan. Stir, check for seasonings, and add salt and pepper. Add 2 TBS to toasted baguette. If desired, slice parmesan with a vegetable peeler and place on top of each crostini. Drizzle the top with balsamic reduction if you want to get real fancy! 

Super Complicated Balsalmic Reduction

1 cup balsamic vinegar

1 TBS sugar

Whisk both in a saucepan and bring to a boil. Reduce heat and simmer until reduced by half. Let cool, and add to chicken, salad, or bruschetta! 

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