Bruschetta is one of those things that I have never made or ordered at a restaurant because, well, I don’t like tomatoes. However, my sister LOVES tomatoes and brushetta; so, while she was recently here visiting she made this one evening for an appetizer. I have a pretty open mind (and tummy) when it comes to food so, of course, I tried it. Let me tell you, for someone who “doesn’t like tomatoes” this stuff is great, I literally could not stop eating it! It doesn’t take a whole lot of time or ingredients, so you could prep everything then throw it together and pop it in the oven right before you are ready to serve; perfect for entertaining (do I hear Thanksgiving appetizer?). So thank you, Charlotte, my beautiful sister for this. Enjoy!
Bruschetta (Print Me)
7 roma (plum) tomatoes, chopped
3 cloves minced garlic
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp salt
1/4 tsp ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat your oven on the broiler setting. In a large bowl, combine the roma tomatoes, minced garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for at least 10 minutes (or until ready to serve). Cut the baguette into 3/4-inch slices; on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes on each side, or until slightly brown. Divide the tomato mixture evenly over the baguette slices and top with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted. Serve immediately.
Adapted from: All Recipes