Double Garlic Tomato Bruschetta and Marinated Herb Chicken

Double Garlic Tomato Bruschetta

Whole peeled garlic bulb

Olive oil to cover, about 1 cup

Place peeled garlic cloves in a small ceramic or  metal container, insure oil covers cloves completely. Place in 275F oven for 2 -2 1Ž2 hours until the cloves are light brown and butter soft. Cool

2 large ripe tomatoes, medium diced

3 raw cloves garlic, minced

9 large FRESH basil leaves

2 Tsp very good extra virgin olive oil

1/2 c oil from roasted garlic, cooled

1/2 of the roasted garlic

Fresh cracked pepper, to taste

Sea salt/Kosher salt, to taste

1/3 cup Balsamic vinegar

Mix all and marinate 30 minutes

(Use leftover garlic for dipping bread or in marinara sauce, store in fridge)

Herb Marinated Chicken

1/2 cup Italian Dressing

1 Tb Dijon

1 Tb whole grain Mustard

1 Tb lemon Juice

2 Tb Balsamic Vinegar

1 Tb Red Wine Vinegar

1 Tb Brown Sugar or Honey

1 Tb Fresh Chopped each Basil, Thyme, Rosemary and Flat Italian Parsley

1 Tb Cracked Pepper

Sea Salt

Marinate Chicken over night, Oven bake at 300F for 17 minutes til done or Grill/BBQ on medium heat 10 minutes til done. Let chicken breast rest before cutting 5 minutes.

For Serving: Place Bruschetta on plate and chicken over top, serve with a green vegetable like broccoli or asparagus.