Bruschetta

Name: Bruschetta
Ingredients: 2 roma tomatoes; 10 basil leaves; 1 garlic clove; 2 tablespoons red onions; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; kosher salt, to taste; fresh ground black pepper, to taste; 1 French baguette, loaf; olive oil; 1 garlic clove, crushed; 1/3 cup fresh mozzarella cheese

12 ingredients

9 steps

Ingredients

2 roma tomatoes
10 basil leaves
1 garlic clove
2 tablespoons red onions
1 tablespoon olive oil
1 tablespoon balsamic vinegar
kosher salt, to taste
fresh ground black pepper, to taste
1 French baguette, loaf
olive oil
1 garlic clove, crushed
1/3 cup fresh mozzarella cheese

Directions

1

Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
2

Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
3

Finely chop onion and garlic. Mix with tomato and basil.
4

Add olive oil and vinegar. Season with salt and pepper to taste.
5

Refrigerate 2 hours or more.
6

Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
7

Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
8

Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
9

Enjoy!