Bruschetta

This isn't so much Mom's bruschetta (which always makes people spill the food all over themselves in a rush to get it into their mouths), but something using some stuff left over in my fridge. I have to double check, but I think the main difference is just the cheese. Anyway, I think this is pretty good for you, and it's really easy and tasty (and if you eat enough, it transforms from an appetizer into an entree). And I may or may not have spilled some on myself in my rush to get it to my mouth...

Ingredients:

2-3 tomatoes (I used roma, but whatever you like) OR 1-2 bell peppers (for the non-tomato eaters, aka my boyfriend)
Goat cheese
Basil
A baguette!

1. Cut baguette into 1 inch slices, lay them down on a cookie sheet. Drizzle both sides of pieces with olive oil (brush it evenly across the surface).

2. Dice tomatoes (I cleaned out the inside of the tomatoes a little bit, cause I'm not a big fan of all of the seeds).

3. If you are making the peppers (instead of or in addition to the tomatoes) cut into long slices (fajita style!), heat 1 tbs of oil in a skillet, and sautee peppers until they have begun to soften. I like to sprinkle the peppers with some seasoning salt to give it more flavor, but up to you.

4. Clean and chop basil- mix the tomatoes, basil, and however much goat cheese you want together in a bowl. If you are making the peppers, just mix the softened peppers and the cheese together.

5. Turn oven on to broil- on top rack, broil baguette slices for a few minutes until it starts to brown, then turn slices over and toast that side. Take baguette slices out, pile your mixture on top of it, and then put it back in the oven for a few minutes until cheese starts to melt.

Munch on the food.