bruschetta

Name: Bruschetta
Prep time: 25 min
Cook time: 15 min
Ingredients: 8 small cherrie tomatoes; 2 tablespoon(s) sun dried tomatoes, chopped finely; 1 clove(s) minced garlic; 2 tablespoon(s) balsamic vinegar; 1 tablespoon(s) basil, fresh, chopped finely; 1 dash(es) kosher salt; 1 dash(es) crack black pepper; 1 cup(s) mozzarella cheese, shredded; 1 small french bread loaf, baguette

(2 RATINGS)

96 Pinches 1 Photo

Raphe Reeves

Murfreesboro, TN

Updated on Aug 4, 2010

This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually

Rate

prep time 25 Min

cook time 15 Min

method ---

yield

Ingredients

8 small cherrie tomatoes
2 tablespoons sun dried tomatoes, chopped finely
1 clove minced garlic
2 tablespoons balsamic vinegar
1 tablespoon basil, fresh, chopped finely
1 dash kosher salt
1 dash crack black pepper
1 cup mozzarella cheese, shredded
1 small french bread loaf, baguette

How To Make bruschetta

Step 1

Turn the oven to broil.

Step 2

Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
Step 3

Spray your cookie your cookie sheet before placing the bread on it. Place bread in the oven on "broil" for no more than 2 mins. Keep an eye on it so as not to burn the bread.
Step 4

While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
Step 5

Take the bread out of the oven and turn the oven to 425 degrees now.
Step 6

Spread the mixture from the bowl evenly on all 6 pieces. Now take the mozzarella and spread atop the mixture on all 6 pieces. Use less or more cheese, your call...
Step 7

Place the bread, on the cookie sheet, back in the 425 oven for 10 mins. Keep an eye on it so as not to burn or cook too done.
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