Bruschetta with Blue Cheese and Balsamic Drizzle

• 4 medium firm tomatoes (I used red and yellow cherry tomatoes)
• 2 oz. fresh basil
• 4 cloves fresh garlic minced
• ½ tsp salt
• 1 tsp fresh ground pepper
• 2/3 cup olive oil

1 rustic loaf of bread (like a crusty Italian or Ciabatta)

• 4 oz. Danish blue cheese or a soft cheese like Boursin
• 1/4-1/3 cup milk or light cream
• ½ tablespoon fresh squeezed lemon juice
•  
•  Bottled Balsamic reduction (It should be thick like a syrup)

1. Dice tomatoes into ¼ inch pieces and place in medium size mixing bowl.
2. Remove basil leaves from stems and dice finely.  Add to tomatoes
3. Add minced garlic, olive oil and salt and pepper and mix thoroughly.
4. Allow to rest for 30 minutes so that the flavours meld.
5. Cut loaf in half horizontally and place both halves on baking sheet.
6. Spread bruschetta mixture evenly over both halves.  Drizzle remaining oil from mixture evenly over bread.
7. Place baking sheet in preheated oven (350º) and bake for 15 minutes.
8. Blend blue cheese and milk with a hand blender until smooth.  Add lemon juice and mix until consistency is that of a creamy dressing
9. Place  mixture in piping bag or small Ziploc bag and cut a small hole (1/8”) in one corner.
10. Drizzle blue cheese mixture back and forth across bruschetta.
11. Repeat with the Balsamic reduction.
12. Slice and serve and watch it disappear!