Bruchetta Recipe

  • 6 roma (plum) tomatoes, chopped/diced (remove the seeds)
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 loaf French baguette
  • 2 cups shredded mozzarella or Parmesan cheese
Preheat oven on broil setting.

In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, salt and pepper. Allow the mixture to sit for one hour.

Cut baguette into 3/4" slices. Brush olive oil on both sides of slice and place on a cooling rack that is set on cookie sheet (this allows the bottom of the slice to crisp). Arrange slices in a single layer, then broil 1-2 minutes until slightly brown. Remove from oven.

Add basil to the tomato mixture and divide evenly over the baguette slices. Top the slices with cheese.

Broil for 5 minutes or until cheese is melted.

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