Bruschetta is one of my all-time favorite appetizers. There’s something about the fresh basil & tomato combo on crunchy bread that makes me want seconds, thirds, and maybe even fourths. This easy appetizer is sure to be a hit anytime of year, but Ina Garten, my favorite cookbook author and Food Network chef, says tomatoes are best in September.
The first time I made bruschetta, I followed Guy Fieri’s ‘Pomodoro Fresco Sourdough Bruschetta’ recipe. It was okay, but Guy’s bruschetta wasn’t for me. The balsamic vinegar made it too tangy and overpowering, plus I missed the mozzarella. So the next time I made it, I added mozzarella and really cut back on the balsamic vinegar.
This will make a perfect appetizer at a summer BBQ, as a side dish to a salad for a light lunch, or act as a healthy alternative to creamy caloric dips during the big game. If you’re looking to cut calories, it’s just as delicious sans the cubed cheese. I just happen to like cheese. On everything.
Delicious, fresh, & easy. Yum.
Sourdough Bruschetta with Mozzarella & Basil
- 1 sourdough baguette
- 6 plum tomatoes
- 2 cloves of garlic, minced
- 1/2 cup of fresh basil leaves, chopped
- 4 tbsp. extra-virgin olive oil
- 1/2 cup of fresh mozzarella cheese, cubed
- splash of balsamic vinegar (or however much you like)
- salt & pepper to taste
1. Slice the baguette in half and put in a 350 degree oven until lightly toasted–about 10 minutes.
2. Chop the tomatoes, basil, garlic, and mozzarella.
3. Mix the above ingredients in a large bowl and add the extra-virgin olive oil, balsamic vinegar, and S&P.
4. Slice the baguette and serve the tomato mixture on top.