Tomato Bruschetta

Tomato Bruschetta

Yield: 10 pieces


2 pints             Cherry Tomatoes

4 cloves           Garlic

2 Tbs                Extra Virgin Olive Oil

1 Tbs                Balsamic Vinegar

2 tsp                Salt

1 tsp                Black Pepper

1                      Baguette

1 cup               Mozzarella

10 leaves         Basil

Method of Preparation:

  1. Preheat oven to 275 degrees Fahrenheit.
  2. Cut tomatoes in half. Place on a baking pan. Mince garlic and add to halved tomatoes.
  3. Spread evenly on the pan and drizzle with 1 tablespoon of Olive Oil and 1 tablespoon of balsamic vinegar. Season the tomatoes with salt and pepper.
  4. Slow roast the tomatoes for one and a half hours or until half the size.
  5. Allow the tomatoes to cool to room temperature.
  6. Cut the baguette into 1 inch disks. Drizzle with Olive oil and season with salt and pepper. Place on a baking sheet and toast in the oven until golden brown, approximately 5 minutes.
  7. Cut the mozzarella into pieces around the same size as the tomatoes. Cut the basil into small pieces.
  8. In a mixing bowl combine the tomatoes, mozzarella, and basil. Mix the ingredients.
  9. Place a small amount on each of the toasted baguette pieces. Serve at room temperature.