Very Veggie Bruschetta

This is one of my own creations; a crunchy, tasty twist on the classic bruschetta. I am a devout garlic-lover, so I use lots, but you can use less if you prefer. The flavor of this bruschetta gets better as it sets, so it is a great make-ahead appetizer. I enjoy this recipe with a nice big bowl of soup for a light, healthy lunch.

• Ready In: 20 mins
• Serves: 12-14
• Yields: 3 cups

Ingredients

• 2  large tomatoes, peeled,seeded, and diced
• 1⁄4 cup  finely diced onion
• 1⁄4 cup  finely diced green pepper
• 1⁄4 cup  finely diced celery
• 1⁄2-1  tablespoon olive oil
•  black pepper
•  salt
• 1  dash garlic powder
• 4  cloves garlic, minced
• 1  tablespoon dried basil
• 1  loaf  crusty  Italian bread or 1  loaf  crusty  French bread, sliced and toasted
•  grated parmesan cheese

Directions

1. Combine all ingredients in medium size bowl.
2. Top toasted bread slices with tomato mixture.
3. Sprinkle with grated parmesan cheese.
4. Refrigerate leftovers.