SERVES:
makes 12 bruschetta
INGREDIENTS:
approx. 1 1/2 cups diced tomatoes
approx. 1 1/2 cups diced fresh mozzarella cheese
approx. 1/3 - 1/2 cup loosely packed chopped fresh basil
2 Tbs olive oil
salt to taste
12 slices baguette 3/4 - 1 inch thick, cut on a bias
approx. 1/3 cup olive oil
1 medium clove garlic, minced
approx. 1/3 cup grated parmesan cheese
PROCEDURE:
Combine equal amounts of diced tomatoes and diced fresh mozzarella cheese with a generous amount of fresh chopped basil, a little olive oil and salt to taste.
While those flavors are coming together, turn the oven to the broiler setting and cut your baguette style loaf of bread into twelve 3/4 - 1 inch thick slices on a bias, place those on a baking tray and toast the first side underneath the broiler until it's golden brown.
You may need to move the pieces around so that the bread toasts evenly and then, flip the bread over and brush the second side with a combination of olive oil and minced garlic.
Then sprinkle some grated parmesan cheese over the top of the sliced bread and place the tray back underneath the broiler to toast that side until it's golden brown.
And, just like the first side, you'll need to move the pieces around so they toast evenly.
To help the diced tomatoes and cheese stay on the bruschetta a little better, use a spoon to press down into the center of each toasted slice of bread before using the spoon to scoop the tomatoes and cheese on top of each one.
HINTS:
Traditionally the bread is grilled and then rubbed with a sliced raw clove of garlic for bruschetta, but this technique allows the parmesan cheese to become part of the recipe.