Bruschetta

READY IN: 10mins
SERVES: 4
YIELD: 1 1/2 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
  • Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
  • Finely chop onion and garlic. Mix with tomato and basil.
  • Add olive oil and vinegar. Season with salt and pepper to taste.
  • Refrigerate 2 hours or more.
  • Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
  • Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
  • Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
  • Enjoy!
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