Bruschetta

I’ve misplaced my camera battery 😦  It must’ve grew legs and crawled into a hole for hiding.  I’ll just have to use my phone camera for now.  Also…

Time to clean out the kitchen!  Hmm… got this french baguette, basil, a bunch of small heirloom tomatoes….. and cheese.  Gotta study for my last final for the summer so need something STAT!!  What takes less than 5 minutes to prepare with those ingredients on hand?  BRUSCHETTA!

Actually I lied.  I made the tomato mixture in less than five minutes but didn’t use it until the next day, which I’m glad I did.  The tomato mixture in the refrigerator overnight made it that much more awesome!  Bruschetta has always been one of my favorite appetizers.  Something about the crispy bread and juicy tomatoes just makes me grab for another piece before I can even shove the first piece in.  I like to load up on garlic and basil to keep the tomatoes nice and flavorful.  Not only is this a great snack, but it’s extremely easy to make!  I guarantee your eyes will become huge as you take the first bite.

You know you wanna make it….

By no means is this the authentic way of making bruschetta.  I have no idea how to really make it, but I know how to eat it!  And honestly, this is quite yummy.

Bruschetta

2 C. baby heirloom tomatoes

2 large garlic cloves, minced

5 fresh basil leaves, chopped

1 Tbsp. extra virgin olive oil

half a small baguette of bread (I used french)

about 1/2 C. of grated mozarella cheese

sprinkle of salt and pepper

1 Tbsp. extra virgin olive oil for bread.

1.  Dice your tomatoes into small pieces.  I quartered my lil itty bitty tomatoes.

2. Throw em in a small container with the garlic, basil, olive oil, salt, and pepper.

3.  Keep in the fridge for at least an hour.

4.  Preheat oven to 400 degrees F.

5.  Place a oven proof cooling rack onto a flat cookie sheet.

6. Slice your baquette diagonally into 10 slices, about 3/4″ thick and drizzle or brush on some oil on one side of each slice and place them on the rack-oil side up.

7. Bake for about 7 minutes (until the bread becomes a little crispy around the edges) and take the tray out of the oven.

8.  Switch your oven to broiler mode.

9.  Sprinkle some cheese onto each slice of bread and put them back in the oven.  In about 5 minutes, depending how close your rack is to the heating component, take the bread out.

10.  Top off with the tomato mixture.

11.  Eat your heart out!

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