|Fresh Mozzarella Bruschetta|
1 ½ cups chopped Roma tomatoes
2 tablespoons red onion, diced
1 large garlic clove, minced
handful fresh basil chopped
2 tablespoons olive oil
½ teaspoons red wine vinegar
¼ teaspoons garlic salt
several grounds fresh ground pepper
Combine tomatoes, onion, garlic, basil, olive oil, vinegar, salt and pepper in a medium bowl. Cover and refrigerate at least an hour if possible.
1 baguette or crusty Italian bread, sliced ½ inch thick
8 tablespoons olive oil
1 teaspoon garlic salt
Combine olive oil and garlic salt and brush surface of both sides of bread. Place bread on baking sheets and place under broiler for 1 ½ minutes on each side or until lightly browned. Watch the browning process closely, so they don't burn.
½ -1 lb. fresh mozzarella, sliced ¼ inch thick
Place a slice of mozzarella on each piece of bread and place under broiler until cheese is melted slightly, about 45 seconds. Remove from oven and place a spoonful of tomato mixture on top of each slice of bread. Place bruschetta on large serving platter and garnish with a handful of fresh basil leaves. Serve immediately, although you can serve it cold if necessary.