1 cup seeded, chopped tomatoes
1/2 cup finely chopped yellow squash
1/2 cup finely chopped zucchini
2 T chopped fresh basil
2 T extra-virgin olive oil
1 T balsamic vinegar
1 T fresh lemon juice
2 tsp minced garlic
1/4 tsp salt
1/4 tsp black pepper
Combine ingredients in medium bowl. Cover and refrigerate for 2 hours.
Spoon 1 T of mixture on top of toasted French bread rounds.
Garnish with freshly ground black pepper and Parmesan cheese (if desired)
Yield 18 brushetta
