The tomatoes are ripe and there is fresh basil in abundance. What could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe, which can be changed up a little to suit your taste.
- 1 baguette or Italian bread
- 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarse pepper
- 1/4 cup fresh basil leaves, chopped
- 2 cups mozzarella cheese, shredded
- Pre-heat oven at broiler setting.
- Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
- Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
- Put a generous layer of chopped basil on each piece of bread.
- Divide the tomato mixture evenly over the baguette slices.
- Top each piece with a generous amount of shredded mozzarella cheese.
- Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
- Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.