How Do You Make Bruschetta Party Appetizers?

Ok, so now it's time to use these crostini that we've made. I started by dicing 6 Roma tomatoes and I want to use the Roma tomatoes because they've got less water in them than say a hot house tomato 'cause you don't want your brushetta to be all soggy. Brushetta is just one of those crowd pleasing appetizers and yet and it's so simple but I'm so surprised as to when I go out to a restaurant and it's just plain tomatoes on top of not even crispy bread and just with some cheddar cheese melted on it.

I want the kick of the garlic. I want to taste those fresh herbs or this fresh basil right out of the garden. And the nice strong Parmigianino reggiano, which has been freshly grated - you don't want any of the stuff from the can.

It's worth spending the money on. So, I'm going to put lots and lots of cheese on there because well, is there such a thing as too much cheese? I don't think so.

Then because I want the taste of the garlic, but I don't want it to be so overpowering, that that's ... more.

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