Sourdough Bruschetta

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.

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