Bruchetta - quick and easy using hot dog buns

With many leftover hot dog buns from Stinkers 4th Birthday party; I had to get creative to reuse the leftovers.

Bruchetta on the left with chicken pasta. Great Fall dinner.

Bruchetta
With my garden overflowing with tomatoes and now the leftover hot dog buns this seemed too silly to not create.

Ingredients:

• 2 to 3 larger tomatoes (peeled and chopped OR you can use a can of tamatoes drained once again with garden season we used fresh because they were on hand)
• 1 clove of fresh garlic (thank you garden season garlic is full bloom and tasty as can be)
• 2 teaspoon garlic/balsamic vinegar (I had garlic expressions in my fridge and used that)
• fresh basil leaves, chopped to your liking (you could also use italian seasoning here)
• Salt and freshly ground black pepper to taste
• 1 package of hot dog buns
• 1/4 cup olive oil

Directions:

1. Turn on the oven to 450°F to preheat.
2. In a bowl mix the tomatoes, garlic, garlic/balsamic vinegar. Add the chopped basil and add salt and pepper to taste.
3. Line a cookie sheet with foil.
4. Split the hot dog buns apart so a package of 8 buns is now 16 pieces of slice of soon to be fantastic bruchetta lay on the foil cookie sheet.
5. Brush with Olive Oil and flip all pieces over to brush again.
6. Place tray of bread slices in the oven on the top rack (I used my toaster over so I did it in a couple of batches). Toast for 3-5 minutes on each side, until the bread just begins to turn golden brown and get crunchy.
7. Place on serving platter with the brucheeta tomatoe mixture on the side to allow everyone to have control of how much they would like and avoid the bread to not get soggy before eating. This also makes for easier leftovers as you can retoast the bread quikly and add your mixture as needed.