24 roma tomatoes
1 medium red onion, brunoise
3oz balsamic vinegar
1oz red wine vinegar
4oz extra virgin oilve oil
8 cloves garlic, slivered
20 big basil leaves, chiffonade
Cut romas in half, remove seeds with a teaspoon. Discard. Brunoise the flesh of the tomatoes. Mix everything together, let sit for at least 12 hours before service.
To serve, cut some crostinis from french bread, butter one side and dust with parmesan cheese. Bake until chese is golden brown and crostinis are crispy. Spoon ~1 tsp of cold bruschetta mix onto hot crostinis, serve immediately.