Bruschetta

It's the middle of summer which means fresh tomatoes and basil are bountiful {yeah!}. Do you know the secret to picking out the best tomatoes...it's your nose! If you smell it, and it doesn't smell like a tomato, put it back.  Some people go by "the squeeze method", but I find this just bruises the fruit and can make it mushy {yes, tomato is classified as a fruit and not a vegetable}.  Here is a quick recipe for traditional bruschetta.  I made this for my lunch, hence the bigger bread length, and it was done in under 15 minutes!  Bruschetta is a great appetizer: it is versatile enough to fit in with a casual outdoor grilling menu or an indoor upscale dinner.   Hope you enjoy!

 

Ingredients for Traditional Bruschetta

  • French or Italian bread (can be day old)
  • fresh tomato, slice thinly
  • fresh basil, julienne  
  • mozzarella ceese
  • salt & pepper
  • garlic clove
  • extra virgin olive oil
  • red onion, thinly sliced (optional) 

Directions to make Bruschetta

  • Preheat oven = 375 degrees F (or grill on the BBQ)
  • Slice bread about 1/2 inch thick (* bread cut into 2-3 inches lengths are idea for an appetizer; easy to hold, bit sized pieces)
  • Rub garlic clove over the bread and drizzle with oil
  • Place tomatoes, mozzarella, and basil on bread.  Salt and pepper to taste.
  • Bake about 8 minutes until lightly browned.