Tomato, Mozzarella & Basil Bruschetta

Recipe by:

1 loaf french baquette

1 pint grape tomatoes, finely diced

8 oz mozzarella pearls, drained, dried & finely diced

1 cup fresh basil, chopped

1 clove garlic, minced

1  tblsp extra virgin olive oil

1 tblsp Balsamic Glaze

Fresh cracked black pepper to taste

Salt to taste

1/2 cup melted butter


Preheat oven to 350 degrees.

Cut baquette into 1/2″ slices. I prefer to slice mine on a diagonal for a little fancier look but if you prefer the straight on cut your bruschetta will taste just as delicious. When finished slicing, using a basting brush, lightly brush butter onto each side of baquette and place on ungreased cookie sheet. Bake 5 minutes on each side or until lightly toasted, checking frequently so as not to over cook the baquette.

While the baquette is cooking, in a small bowl combine tomatoes, mozzarella, basil, garlic, and seasonings. Stir in olive oil and balsamic glaze. I prefer balsamic glaze for two reasons; first it has richer taste and second the texture is thicker and coats better.

Place a generous amount onto each slice of baquette. Set bruchetta on a serving platter and drizzle balsamic glaze in a zigzag pattern over each bruschetta slice.