Bruschetta is a great summer appetizer or even a meal in itself. With fresh, homegrown tomatoes it tastes like the sweet sunset in Tuscany. Its fast, easy, and refreshing so try it like this.
First, the ingredients are key in this dish. Simple, high quality ingredients make a great bruschetta. You only get so many great meals to eat. Why not spoil yourself a little on the ingredients?
1 Baguette – cut diagonally into thin slices
2 cloves of garlic peeled whole
2 tomatoes – washed, cored and cubed, optionally remove the seeds and juice if really juicy tomatoes are being used.
1 bunch of basil – washed and shifanade thinly
olive oil – Extra Virgin and peppery stuff if you got it.
mozzarella – good fresh buffalo, or as good a quality as you can get.
set your oven to broil
slice the baguette into diagonally long plates
arrange on a sheet pan and broil until golden
take out and flip them over and back into the oven to brown the other side
Remove the pan from the oven and take a clove of garlic and rub each side of bread with it until all sides are coated in the garlic.
In a bowl combine the tomatoes, a few tablespoon pour or so of olive oil, basil and then season with salt and pepper.
mix to coat and scoop onto each slice of bread
Add the buffalo sliced mozzarella to the top of each piece
When you run out of tomato just top the rest of the Bread with mozzarella
Top with salt and pepper
Place back into the broiler for about 1 minute until the cheese begins to melt
Remove from the oven and plate the bruscetta immediately
Serve warm for melty cheesiness otherwise don’t reheat after topping
*Optionally top with more olive oil and fresh basil before serving.
This is also a great time to make some tapenade and add some for a variety of easy appetizers for your party!