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Tomato Bruschetta

Tomato Bruschetta
Tomato Bruschetta
Author: Sunny Anderson
Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Serves: 8
  • 6 pounds Roma tomatoes, seeded, small dice
  • Salt, to taste
  • 1 ¼ pounds fresh mozzarella, diced (about 4 cups)
  • 4 tablespoons balsamic vinegar
  • 2 large bunches basil, thinly sliced
  • 4 baguettes, sliced ¼ inch thick
  • 8 cloves garlic, peeled
  • Olive oil for drizzling
  1. Preheat oven to 425 degrees F.
  2. Place diced tomatoes in a large bowl.
  3. Add mozzarella, vinegar and salt to taste.
  4. Set aside in bowl and let stand at room temperature
  5. Place bread slices on a sheet tray in a single layer.
  6. Rub each slice with raw garlic.
  7. Drizzle each slice with olive oil.
  8. Bake until golden brown, rotating halfway through, about 8 minutes.
  9. Slice basil in thin strips just before serving. Add basil to the tomato mixture and stir well to combine.
  10. To assemble, place a mound of tomato mixture onto the bread slices. Drizzle with more olive oil if necessary.
  11. Serve immediately.