Not Your Mama's Bruschetta...

Tomatillo is taking the lead for this unconventional, and yet still fabulously delish bruschetta, and since it's summer, try grilling the bread in the backyard. It's a great way to freshen up an old favorite.

1 french baguette, cut into 1/2 slices
1/4 cup diced organic red onion
4 sprigs fresh organic genovese basil
2 large diced organic tomatillos (green variety, de-husked)
9 medium-sized quartered homegrown cherry tomatoes
3 tbsp. olive oil
1 tsp. minced garlic
1 tsp. balsamic vinegar
1 dash sea salt
1 dash black pepper

In medium frying pan, combine onion, garlic, tomatillo, and 1 tbsp. olive oil over medium heat. Stir until onion, garlic, and tomatillo are lightly coated in olive oil. Heat until tomatillo flesh has turned from white to light green, or is softer in texture. Remove from heat and cool.

Finely mince basil. In a medium bowl mix basil, salt, and pepper with tomatoes. Add the remaining olive oil and balsamic vinegar until mixture is evenly coated.

Combine all ingredients in the frying pan that was used to cook the tomatillos, onion, and garlic (making sure that the heat is off).

Cool mixture in the fridge for 30 minutes, and heat up your grill.

Brush baguette slices lightly with olive oil and place on the grill until lightly toasted. Cover with bruschetta mixture and serve. :)