My favorite and most-used appetizer of all time is Bruschetta. It’s easy – even if you’re making your own baguette (although that adds quite a bit of time to the recipe – not all work time – just wait time.)
Toasts of any type are all the rage right now. Ree Drummond has been putting everything known to mankind on toasted bread. I have to admit, there is some appeal.
This Bruschetta dish is perfect when tomatoes are ripe because the tomato is in the spotlight. I love them. Homemade baguette adds a lot to the recipe, but can be substituted for a baguette from the market.
Slice the baguette on the diagonal to give your tomatoes and cheese a little more surface area. I’ll post the recipe for the baguette soon!
Dice a fresh tomato, and add salt, pepper, EVOO (a splash) and a couple splashes of balsamic. Add some diced basil, too, if you want!
Have your friendly neighborhood princess, with a Skippyjon Jones backpack, paint the baguette slices with EVOO. Toast them under the broiler for one minute. Remove them from the broiler, flip and place a little slice of fresh mozzarella on the other side. Place them back under the broiler for one minute to melt the cheese. Top with the tomato mixture.
Beautiful and delicious, bruschetta is a perfect appetizer!
A quick and delicious appetizer for those awesome fresh-from-the-garden tomatoes.
- Prep Time : 10 minutes
- Cook Time : 5 minutes
- Yield : for a family
Turn the broiler on high.
Slice the baguette and paint the slices with EVOO on a half sheet pan.
Dice a tomato and mix with EVOO, balsamic, salt and pepper in a small bowl.
Place the bread slices under the broiler for one minute. SET THE TIMER SO YOU DON'T BURN THEM.
Remove and flip the baguette slices over; top the bread with small pieces of fresh mozzarella cheese and place back under the broiler for another minute. SET THE TIMER.
Remove the baguette slices from the broiler and top with the tomato mixture. Serve right away!