Bruschetta - Stephanie M. - Cash
Why I Love This Recipe
My family loves this and we eat it as an appetizer, snack or as our main meal. It is very easy. I have always winged this, so here is my attempt at writing it down.
Ingredients You'll Need
Buffalo mozzarella (sliced)
4-5 small/medium tomatoes (I like to use vine ripened ones)
Dice the tomatoes, I usually discard the insides and seeds. Finely chop the basil. Add both to a bowl with approximately 1 tbsp olive oil, salt and pepper to taste (I am usually pretty generous with the salt and sometimes I don’t add pepper). Refrigerate, or at least let them hang out for a little while so the tomatoes get slightly juicy. Set oven to low broil. Slice the bread into somewhat thin slices, maybe a ½ inch think. Arrange on a baking sheet and toast lightly in oven broiler. Remove and flip them over to toast the other side. Remove and let cool slightly to the touch. Use fresh garlic clove cut in half and scrape on one side of the bread. Then add sliced mozzarella and melt under the broiler. Remove, top with tomato mixture and serve.