YUM! This was a quick and delicious appetizer. The balsamic vinegar and the jalapeno give it that little something extra that makes it different than most tomato based bruschettas. I forgot to add the oil to the mix so I just drizzled it over each bruschetta after I topped it with the tomatoes. Thanks for posting Galley Wench.
This was awesome bruschetta. Dave said it was the best I've ever made. That kinda upset me because of my own recipes. But it was wonderful. Loved the jalapenos addition. The only thing I did differently was to add some chopped red onion. Other than that made as is. Used Kitz' Kittencal's Italian-Style Bread for the French bread substitution. Thanks a lot for this one GW.