Bruschetta

So this summer, I've been making a lot of bruschetta. It is the perfect summer dish.  You can make it as an appetizer to take to a party or just have it for a light dinner.


So here's what you'll need:

• one or two ripe tomatoes
• fresh basil
• garlic
• fresh mozzarella
• a baguette
• olive oil
• balsamic vinegar
• lemon juice

 
Start by chopping the tomato into small chunks and place in a medium sized bowl.  I really think that glass bowls make such a difference in cooking. Plastic bowls just don't do the job. I think it has to do with conducting heat and whatnot, something sciency.

Grab a handful of basil leaves and don't skimp!  Chop up finely and add to bowl.

Take a few garlic cloves, mince, and add to bowl.  That is the end of the hard work.

Now I don't really measure here, so bare with me. Drizzle olive oil all over the mixture. Do the same with the balsamic vinegar. Add a few squirts of lemon juice.  Add salt and pepper and stir.

Place the mixture in the fridge.  If you leave it in the fridge for a few hours, the tomatoes will really marinate and the flavors will be so much richer, but if you can't wait, it'll still taste good. Trust me.

Slice your baguette into about 1/2 inch wide slices. Place on a baking sheet and drizzle with olive oil. Toast in a 350 degree oven for about 10 minutes.  Move the bread to a large plate and place a slice of mozzarella on each piece. Then spoon the tomato mixture on top.

Everyone can just grab a piece or you can divvy it up.  It can be a bit messy, but so delicious. I love the combination of the toasty bread and the cool tomato mixture. You can tell from the last mixture that the tomatoes marinated for a while because of how dark they are. So yummy!