Bruschetta

Lately, I have been craving bruschetta like no other. I made dinner for my family tonight, which I have never done, so I decided that bruschetta would be a nice side to the pasta dish I made. I made the mistake of cutting my pieces of bread too large and got yelled at so don't make that same blunder. My mom said they were too hard to eat (yet delicious! =) thanks mom)... so only cut 3/4 inch pieces!! I cut the original recipe in half because there were only 4 of us and we each would only have about 2 pieces. I had a good amount of tomato mixture for 9 pieces of bread so it worked out perfectly. The recipe below reflects this change in measurements. Also, the original recipe called for some sun-dried tomatoes as well but I omitted those because I didn't have any. So feel free to add those if you want a double tomato bruschetta! My family really liked this bruschetta and my mom appreciated not having to cook tonight. So enjoy!


(a little messy in the pan... but still good!)

Ingredients:
3 roma tomatoes, diced
2 cloves minced garlic
1/8 cup olive oil
1 tbsp. balsamic vinegar
1/8 cup basil (preferrably fresh, but I only had dried)
1/8 tsp. salt
1/8 tsp. ground pepper
1 french baguette
1 cup shredded mozzarella cheese

Directions:
Preheat the oven on the broiler setting. In a bowl combine the tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Let the mixture sit for 10 minutes so all the elements can combine. In the meantime, slice the french baguette into 3/4 inch pieces. Place the pieces of bread in a pan and put them into the oven to broil for 1 to 2 minutes until they are light brown. Take them out of the oven and spread some of the tomato mixture on each piece of bread. Then disperse the mozzarella cheese over the bread and put back into the oven for 5 minutes or until the cheese is melted.

Source: Recipe adapted from  All Recipes