Summer Tomato Bruschetta

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A simple and fresh appetizer, Summer Tomato Bruschetta brings lively flavors of tomato and basil to crunchy, well-buttered slices of toasted baguette.

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01

Place a dark cookie sheet in a 400 F. degree oven. While the oven is heating, finely dice tomato and chop basil. Combine in a small bowl. Full Recipe

02

Add a good swirl of olive oil (1-2 tablespoons), some balsamic vinegar (2-3 tablespoons), and salt and pepper to taste. Stir to combine. Full Recipe

03

Slice baguettes to ¼ inch thick slices, and butter one side or brush it with olive oil. Full Recipe

04

Place bread, butter side DOWN, on the hot cookie sheet, and place back in the hot oven until lightly toasted, about 4 to 6 minutes. Full Recipe

05

Pull out of the oven, and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on each slice, and return to oven until cheese gets melted. Full Recipe

06

Dip extra bread in the juice puddled in the bottom of the bowl. Enjoy! Full Recipe

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