| | Directions | | To make the bruschetta: Prepare a grill or preheat the broiler. Brush the bread slices lightly on both sides with olive oil. Grill or place the breads on a pan, 6 inches under the broiler, until lightly browned, turning once, 3 to 4 minutes total. Remove from the oven & let cool. The bread slices can be toasted several hours in advance. To make the topping: In a medium bowl, stir together the tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, & generous grinding of pepper. Cover & let stand at room temperature for 30 minutes. Adjust the seasoning if necessary. Spoon some of the topping onto each slice of bread, or serve the topping in a bowl accompanied by the grilled bread slices, letting guests top their bruschetta to tastes. |
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| Ingredients | | - |  | Bruschetta |
| - | | 1 baguette, 22 inches long, ends trimmed, cut on the diagonal into 36 slices, 1/2 inch thick. |
| - | | 1/2 cup olive oil |
| - | | Topping |
| - | | 3 ripe tomatoes (1 1/2 pounds), cored, seeded, & cut into 1/4 inch dice (large) |
| - | | 8 ounces fresh mozzarella cheese, cut into 1/4 inch dice, at room temperature |
| - | | 1/4 cup chopped fresh basil |
| - | | 2 tablespoons cold pressed extra virgin olive oil |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1 clove garlic, finely minced |
| - | | 1/4 teaspoon salt |
| - | | Freshly ground black pepper to taste |
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