Tomato, Basil & Fresh Mozzarella Bruschetta Recipe

  • 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
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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