Bruschetta

I love the combination of tomato and basil and I am always looking for a good recipe. I love this bruschetta recipe it is a great combination of the two but also feels light.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). 

Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes.

 

Gently peel back the skin of the tomatoes, it should remove easily. 

Cut the tomatoes in half and then in quarters. Using a knife slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Bruschetta

Recipe slightly adapted from Simply Recipes

Ingredients:

6-7 roma tomatoes

2 cloves, minced/1 tsp of garlic

1 T. olive oil

1 t. balsamic vinegar

6-8 chopped basil leaves

1 t. salt (to taste)

1/2 t. black pepper.

1 baguette

1/4 olive oil

about 1 cup of mozzarella cheese

Directions:

Preheat oven to 450.

Bring a large pot of water to boil. Cut a cross in the top of the tomatoes (this will help you peel the skin easier). Once the water has come to a boil add the tomatoes. Set the timer for about a minute. You should notice the skin of the tomatoes slightly coming off the tomato. Turn of the heat and remove the tomatoes. Gently peel back the skin of the tomatoes, it should remove easily. Cut the tomatoes in half and then in quarters. Use a knife to slice the seeds off the tomato, as if you are removing a core from an apple. Toss the seeds. Continue doing this to all of the tomatoes until there are no seeds left. Finely dice the tomatoes.

In a mixing bowl, combine the tomatoes, garlic, 1 T. olive oil, balsamic vinegar, chopped basil, salt, and pepper. 

Thinly slice the bread diagonally. Arrange the bread on a cookie sheet. Brush the 1/4 cup of olive oil on one side of each slice of bread. Toast them in the over at 450 for 5-6 minutes, or until lightly browned.

Place a scoop of the tomato mixture on each slice of bread. Sprinkle mozzarella cheese on top of the tomatoes. Put back in the oven for another 2-3 minutes, or until the cheese is melted.

Enjoy!