Bruschetta is one of my favorite summer appetizers.It’s one of the freshest,simplest, and healthiest appetizers out there(no frying or mayo).
The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!
3 roma tomatoes diced
4 thick slices fresh mozzarella cheese
5-6 fresh basil leaves sliced
2 tablespoons sun-dried tomatoes chopped(optional)
2 tablespoons fire roasted peppers chopped (optional)
3 tablespoons extra virgin olive oil(good quality)
2 tablespoons black or white balsamic vinegar
salt and fresh ground pepper
1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
2 cloves garlic
olive oil for drizzling
Heat oven on broil.
Arrange bread slices on a lined baking sheet.
Drizzle some olive oil and sprinkle a little salt and black pepper.
Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
Rub each piece of bread with garlic.
Spoon tomato mix on top of each slice of bread.