Ingredients
- 1 1/2 pounds plum tomatoes chopped 1/2 inch pieces
- 2 mediums garlic cloves
- 8 basil leaves chopped
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package mozzarella squares cut in 1/2
- 1 loaf baguette French bread
- 1/4 cup olive oil
Directions
- Prepare the tomatoes first. Cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. If you have regular tomatoes you can use them also. No big deal.
- Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
- While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
- Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
- Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
- Place mozzorella on each baguette and turn the oven to broil. Allow cheese to melt.
- Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
- Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)
Prep Time: 20min
Cook Time: 10 min
