3-4 Roma Tomatoes
2 Cloves of Garlic
6-10 Basil Leaves
1 TBSP Olive Oil (I used EVOO)
1 tsp Balsamic Vinegar
Dash of Salt & Pepper
1 baguette of French or Italian Bread
Mozzarella Cheese, shredded
Chop/Dice (your preference) the tomatoes and place into a bowl.
Mince the 2 cloves of garlic. I used a plastic bag and the butt end of the knife to mince the garlic. This worked rather nicely. You can also use wax paper instead of a sandwich bag. Both the wax paper and bag help keep the garlic in once spot as you smash it. Place the minced garlic in the bowl with the tomatoes.
Cut/Strip/shred the basil. Some people like strips of basil, others like torn pieces. As long as its in the bruschetta, you’re good to go. =] Put into the bowl with the rest of it.
Add in your preference of Olive Oil (I used EVOO) and Balsamic Vinegar (this stuff can get pretty pricey; I bought the Harris Teeter version for around $6; the more you pay the better it tastes though…so one day, when I marry rich I’ll be able to buy the $30 bottles. haha).
Add some salt and pepper to taste and mix it all up.
Turn your oven to Broil. As the oven heats, slice the baguette into diagonal, 1/2 inch slices. If you’d like, you can make a mixture of Olive Oil and garlic and brush the mixture on one side of each diagonal bread slice. After the oven is heated, place the bread on a cookie sheet and toast for 1-2 minutes. Be careful to watch the bread–it will burn if you’re not careful.
Once the bread is toasty-golden, pull the cookie sheet out of the oven. Place a spoonful of the tomato mixture on each piece of bread as wanted. Sprinkle some mozzarella cheese on top of it all and re-place the cookie sheet tray back in the oven for another 2-4 minutes, or until the cheese is melted.
Serve & Enjoy!
I’m slow when trying a new recipe so this took longer than normally, but I’m betting this shouldn’t take someone longer than 20 min to make.
**I wish I could have used real mozzarella cheese, but when contemplating between $5.99 for fresh mozzarella, or $2.50 for a bag of HT pre-shredded mozzarella, I think its safe to see what I bought. =] I’ve read a few recipes where people have used parmesan, and I bet feta might be pretty tasty in this dish too. And onions (chopped, of course! raw or sautéed would work, but it would give it a rich flavor too)**