Wednesday, February 15, 2012


My husband has always loved Bruchetta, and honestly I have never really liked tomatoes.  But, the past little while I have tried to be more open to them, and you know what?  I decided I love bruchetta!  As long as it's not just a plain tomato, and it's mixed w/ other yummy things, like basil, then it's delisious!  So, I found this Recipe, and decided to try it, along w/ a few changes to fit my needs and wants.  So here ya go, so easy and quick to make!

Mix all ingredients together and chill.

Brush each slice of bread w/ olive oil and bake.

Top with mozzerella slices and tomato mixture.  Great to serve as a side or on its own.


2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1 tsp minced garlic
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
optional- fresh mozzarella cheese (This part makes it even more yummy!)

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, minced garlic, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices (or just buy the pre-sliced bread) and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven.  Top each piece of bread with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.
If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.  Enjoy!

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