March 30, 2010

Tomato Bruschetta

7 Roma (plum) tomatoes, chopped ¼ t salt
3 cloves minced garlic ¼ t ground black pepper
¼ C olive oil, or EVOO
1 french baguette, or sour-dough loaf
2 T balsamic vinegar (my fave is from Costco) 2 C shredded mozzarella cheese
¼ cup fresh basil, stems removed, cut up

In a large bowl combine the Roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit in fridge for 12-24 hours and marinate. (If you need it quickly, 10 minutes would be the very minimum, overnight is best)
Cut your bread into slices and arrange on a wire rack set in a cookie sheet (this keeps the bottoms of your bread from going soggy). Brush slices of bread with olive oil, and broil until slightly brown. Then place a layer of mozzarella cheese on bread and broil until just melted.
Place tomato mixture evenly over top of bread, and top with mozzarella cheese. Broil for couple more minutes, until cheese is melted.
These are AMAZING, you won’t be disappointed!

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