Bruschetta

Bruschetta (Our Best Bites)

Bruschetta is pretty much amazing. Fresh tomatoes, basil, and onions, flavored with balsamic vinegar and piled on little garlicky toasts, you just can't go wrong!  We use basil as much as possible during the summer when it's at its prime.  We've had such crazy temperatures here that our basil is pretty sad these days...But we got one last use of what leaves were left and made homemade bruschetta.  So perfectly yummy, it's a meal in itself!

Ingredients:

2 C diced tomatoes (squeeze out seeds before dicing)

1/3 C diced red onion

1/2 Tbs balsamic vinegar

1 tsp extra virgin olive oil

1/4 tsp kosher salt

a few cracks black pepper

1/4 C chopped fresh basil leaves

1 french baguette or bread of your choice

additional olive oil

1 large garlic clove

optional- fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees. Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.  

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.  If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.