Bruschetta

4 small vine ripe tomatoes, diced into small pieces
2 garlic cloves, finely chopped 
1 TBSP parsley, chopped
2 TBSP basil, chopped
1 TSP mint, chopped (optional)
3 TSP red wine vinegar (if you prefer sweeter bruschetta, use balsamic)  
3 TBSP light/regular olive oil (if you only have extra virgin- that’s okay too)
1 french baguette
Place all ingredients into a bowl, stir, and refrigerate for a minimum of 30 minutes. Slice the baguette into thin rounds, drizzle with olive oil, and toast until crispy. Top with tomato mixture and serve.