Time: 20 minutes
Servings: 4-6 people
- 4 firm medium sized tomatoes, diced
- 1/2 red onion, diced
- 3 cloves garlic, minced very fine
- Fresh basil leaves
- 1/4 cup diced marinated mozzarella (you can find this in your fancy cheese section, if you can't find it, get just plain fresh mozzarella and marinate it in some olive oil and italian seasoning for about 30 minutes before adding it to the bruschetta)
- 2 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar (NOT vinaigrette)
- 1 teaspoon sugar
- Salt and Pepper
- 1 baked baguette found at your bakery
- 2 cloves garlic, halved
- Olive oil for drizzle
- Set your oven to 400 degrees.
- Take a mixing bowl and combine all ingredients, tomatoes, onion, garlic, basil, mozzarella, olive oil, balsamic, sugar, salt and pepper and toss. If you are making this in advance, mix everything except the balsamic. Wait until the last minute for the balsamic so it looks fresh and pretty when your guests arrive.
- Slice your baguette into 1 inch thick slices, I like to do this in a slight diagonal way so the bread looks a little fancy shmancy!
- Take the halved garlic pieces and rub them on each slice of baguette. Another way to one-up this recipe is to take a whole head of garlic, cut the top off so that the cloves inside are exposed, drizzle it with olive oil and put it in a little bed of foil that is closed up tight. Bake this for about 30 minutes in the oven and when it comes out it will be like a garlic butter you can shmear on the baguette. This is for garlic lovers only! ;)
- Lay out all the slices of baguette on a cookie sheet
- Finely drizzle olive oil over the slices and place the sheet into the oven. Bake for about 10 minutes or until you see golden brown edges on the baguette.
- Plate your tomato mix with a sprig of basil and accompany it with your toasty baguette on a cutting board on the side.
Two words..... CROWD PLEASER!