The fresh tomatoes in our garden are nearly all harvested. I'll miss the wonderful taste. This bruschetta is fabulous made with big boys picked ripe from the vine, but if those aren't available you can use vine ripened tomatoes from the market. The recipe is easy and always a favorite here at chez Carbone
Tomato Bruschetta
6 slices of crusty bread (ciabatta or sesame semolina work well)
olive oil
3 vine ripe tomatoes
3 slices fresh mozzarella
for dressing--
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon basil
Sprinkle bread slices with olive oil and place on baking sheet. Bake at 400 degrees for eight minutes, or until toasted. While bread is toasting, dice tomatoes and mozzarella and place in a medium-sized bowl. In a small bowl, combine extra virgin olive oil, vinegar, garlic, and basil. Pour dressing over tomatoes and mozzarella and mix until well blended. Spoon mixture over toasted bread.
Enjoy!
Tomato Bruschetta
6 slices of crusty bread (ciabatta or sesame semolina work well)
olive oil
3 vine ripe tomatoes
3 slices fresh mozzarella
for dressing--
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon basil
Sprinkle bread slices with olive oil and place on baking sheet. Bake at 400 degrees for eight minutes, or until toasted. While bread is toasting, dice tomatoes and mozzarella and place in a medium-sized bowl. In a small bowl, combine extra virgin olive oil, vinegar, garlic, and basil. Pour dressing over tomatoes and mozzarella and mix until well blended. Spoon mixture over toasted bread.
Enjoy!
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