Two Minute Bruschetta

I hosted bunco this month and found myself staring at the pantry with not a clue what to make.  I settled on fried tortellini (ravioli works better, since it is bigger and flatter) and bruschetta dipping sauce.  Having never made bruschetta before, I guessed.  I guessed pretty well.  This is the lazy way to make it.  I am sure you could spent lots of time chopping tomatoes, but I just used a can. 

Ideally, you'd have a crusty baguette to toast and serve with this.

Bruschetta
- one can petite diced tomatoes, drained
- 2 cloves garlic, finely minced
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp minced basil
- salt and pepper to taste
- fresh parmesan, romano or mozzarella cheese

Combine all ingredients in a non-metallic bowl, tasting to determine how much salt and pepper to add.  Cover and refrigerate for at least an hour to let the ingredients blend together. 

Slice and toast the bread, top with bruschetta and fresh shredded parmesan, romano or mozzarella cheese.