Tomato and Mozzarella Bruschetta
This was the way that I first learned to really love tomatoes. The simple clean flavors of cherry tomatoes, fresh basil, olive oil and milky, mild fresh mozzarella are as good as it gets. When you add it to toasted bread, it makes a fresh, easy and classic appetizer that everyone loves.
This is perfect for parties, or for bringing to a friends house to start a meal. This is also the very best time for this dish, as the tomatoes and basil are at the peak of freshness. You could also choose to add a splash of balsamic to the tomatoes, or a drizzle of balsamic glaze to the finished bruschetta.
Tomato and Mozzarella Bruschetta, makes 2 dozen
I baguette, (preferably rustic, or with seeds)
1 lb (4 large balls) fresh mozzarella
3 cups cherry tomatoes
2 large garlic cloves, minced
½ cup fresh basil, chopped
3 Tbs of olive oil
kosher salt and black pepper
Preheat the oven to 350 degrees.
Thinly slice the baguette into 24 slices.
Place all of the baguette slices on a sheet pan.
Drizzle them with olive oil and bake them in the oven at 350 degrees for 8-10 minutes. Watch them carefully! They should just be lightly golden brown.
While the toasts are baking, slice the cherry tomatoes in half.
Mix the cherry tomatoes in a bowl with the garlic and basil.
Gently toss everything together with the olive oil and season with the salt and pepper to taste. Set aside.
Thinly slice the mozzarella cheese.
Place a piece of cheese on each slice of toasted baguette. Place the toasts back in the oven and bake for about 5 minutes, or until the mozzarella is hot and melted.
When the toasts come out, generously spoon the tomatoes and basil onto the toast and cheese. Save the juice in the bottom of the bowl and drizzle it over the top of the bruschetta.
Line them up on a platter and serve.