Nettle Bruschetta
1 baguette
6-8 ripe Roma tomatoes, diced
1 clove garlic, crushed
2 t Fresh basil
1 t Fresh stinging nettle leaf
3 T grated parmesan cheese
Dash or two of coarse salt
Extra virgin olive oil
In a small bowl, toss the tomatoes, garlic, 1T olive oil, nettle and basil together.
Chill 1-2 hours to allow the flavors to blend.
Slice the baguette into 1/2 inch slices, brush with olive oil and bake at 300 until lightly toasted.
Spoon 2T mixture over each slice.
Top with salt, grated parmesan cheese and serve.
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