Tomato Basil Mozzarella Bruschetta

[tomæto], [tomato]

[brusheta], [bruskεta],

After my brother Thomas came back from Rome last summer, we bickered for a month over what the correct pronunciation of the appetizer was. Eventually I gave in and admitted he was right, as he lived in Italy for the summer and I suppose it’s legit. Bruschetta is one of those simple appetizers that can be customized in so many ways. However, it is crucial that one uses a good loaf of bread. Preferably something that has a thicker crust and would hold up the toppings. You can’t go wrong with a loaf of French baguette, but there are so much to choose from. The following recipe uses Roma tomatoes but you know what? You can go with whatever tomatoes you like, heirloom tomatoes are another good choice plus they make a beautiful presentation. However, I find that Roma tomatoes are juicier.

Ingredients:

  • 6 Roma tomatoes chopped into small pieces
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup sliced basil, without stems
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 french baguette
  • 2 cups shredded mozzarella cheese
  1. Preheat oven to 375 degrees. In a large mixing bowl, combine tomatoes, garlic, basil, olive oil, vinegar, salt and pepper. Cut baguette slices 3/4 inch thick and arrange on a baking sheet. Broil for 1-2 minutes until golden brown.
  2. Divide the tomato mixture among each baguette slice. Return to oven to broil for another 5 minutes or until cheese melts.
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