Tomato, Mozzarella & Basil Bruschetta
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.