Fresh Bruschetta

Makes 24 small slices. Serves 6-10 as an appetizer.

We suggest using plum tomatoes for bruschetta because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients:

• 1 ½ pounds tomato, plum, cherry, or grape preferably
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 Tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 6-8 fresh basil leaves, thinly sliced
• 1-2 tsp salt, more or less to taste
• 1/2 tsp freshly ground black pepper, more or less to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil
• 1 package fresh mozzarella pearls (8oz)
• ¼ cup grated parmesan cheese

Directions:

Preheat the oven to 450 F. Finely chop the tomatoes and garlic. Mix these in a bowl with 1 Tbsp oil, the balsamic vinegar, thinly sliced basil, salt, and pepper. Slice the baguette into half-inch slices and brush one side with olive oil and toast 4-5 minutes. Add mozzarella pearls and broil until cheese is melted and bread is golden. Remove bread from oven and top with tomato basil mixture, sprinkling parmesan on top.