Bruschetta

  • 8 roma (plum) tomatoes, chopped
  • 1/4 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic Large ones or 4 small
  • 1/4 cup olive oil
  • 2 T balsamic vinegar or scant 2 T red wine vinegar
  • 1/4 cup (heaping) fresh basil, stems removed finely chopped
  • 1/2 t scant salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese
  • 3 T. red onion, diced
  • 3- 4 sprigs Italian parsley
  • 1T olives
  • 1/5 green or yellow bell pepper

Directions

  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine all ingredients except the bread and the cheese. Allow the mixture to sit for 10 minutes.
  3. On a bun sheet, arrange the baguette slices in a single layer. Spoon on a small amount of olive oil. Broil for 1 to 2 minutes, until slightly brown. Take a slice of a clove of garlic and run it over the toasty bread.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with a sprinkle of mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

4 Slice the baguette on a diagonal about 1/2 inch thick slices.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

  1. 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.

Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.