It’s that time of the year, folks! Time to kick up our heels and party like it’s 1995…or,I guess, 2010. It’s almost time to ring in the New Year, and what’s synonymous with ringing in the New Year? That’s right…hor d’ourves.

Okay, fine. There are other *slightly* more important things to ringing in the New Year like resolutions and reflections on the past year. Oh, and champagne. Okay, maybe party poppers. The point is, a big part of a New Year’s Eve party is the food.

This hor d’ourve serves more than one purpose. It’s not only insanely delicious but it also doesn’t require immediate refrigeration. Have you ever been to a party where someone is serving some bangin’ cream cheese/mayo dip? They bring it out and you swarm in on it like a dehydrated hummingbird. Once you start in on one of those dips it takes an act of God to remove you. Or a game like Apples to Apples. So you step away to get your game on and after some rousing rounds you head back to the buffet table. But wait. You quickly notice that your beloved dip has taken on an odd filmy substance. It’s like someone covered it in Saran Wrap…but, they didn’t. You know you shouldn’t. But you dip back in, scraping away the film, feeling horrible about yourself with each and every bite. And then during the highlight of the entire evening, as you are watching the ball drop, you feel a faint rumbling starting in your tummy. Damn dip.

Balsamic bruschetta dip? Eat away. All night if you want to. I highly suggest it. Oh, and if you notice some amazing improvements in your vision quality, you can thank the lycopene. And me.

Ingredients

• 8 roma tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup minced red onion
• 1/4 cup shredded parmesan cheese
• 2 cloves minced garlic
• 2Tbs. balsamic vinegar
• 2 tsps. olive oil
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 2 loaves baguette bread
• 1/4 cup melted butter w/ garlic powder to taste

Instructions

1. In a bowl, mix together tomatoes, basil, onion, cheese and garlic. Add in vinegar, oil, salt and pepper. Mix well. Refrigerate for 1 to 2 hours before serving. Can also refrigerate overnight before serving.
2. To serve: Thinly slice baguette bread and place on cookie sheet. Brush melted butter/garlic mixture over bread and place under a broiler until slightly toasted.
3. Serve toasted bread alongside the balsamic bruschetta.

You all are going to just love this dish. I have been known to eat it straight out of the bowl with a spoon. I’ve eaten it for breakfast, lunch and dinner. Frankly, I eat it until I simply cannot stomach eating more. I’m not proud. I’m just sayin’.