Ingredients
- 2 medium large ripe tomatoes
- 8 ounces fresh mozzarella cheese
- approx. 1/4 - 1/3 cup chopped fresh basil
- 3-4 Tbsp. olive oil
- 1 baguette or ciabatta, cut crosswise on slight bias into 3/4-inch thick slices
- approx 1/3 cup olive oil
- 1 large clove garlic, minced
- approx. 1/4 - 1/3 cup grated parmesan or Romano cheese
Preparation
Step 1
There are no exact amounts for something like this, you just need to dice the ripe tomato, dice the fresh mozzarella cheese and rough chop the basil and then toss those three things together in a mixing bowl with a little olive oil and set it aside so you can assemble the bruschetta while the bread is still nice and warm.
Next, slice the baguette or ciabatta style bread on a slight bias into 3/4-inch thick slices, lay those out on a baking tray, brush the top sides with olive oil and place the tray underneath the broiler.
Once that side is golden brown, take the tray back out of the oven, flip the bread over, add a large minced clove of garlic to your olive oil and brush that over the second sides.
And then sprinkle a little grated parmesan cheese over the tops and place the tray back underneath the broiler to brown that side.
Once that side is a nice golden brown, take the tray out of the oven and spoon a little topping on each one and it's good to go.
HINTS:
Grill the bread outside on the grill for a nice slightly "charred" depth of flavor and then rub it with a large, sliced clove of garlic just as it comes off of the grill. Forget about the grated cheese if you use this technique or add a little grated cheese to the topping instead.