I have an overabundance of grape tomatoes, if you haven’t noticed already. I also have an overabundance of mozzarella, as per the usual. And of course, I have an overabundance of basil growing in my little garden. Am I overabundantly using the word overabundance?
Anyway, with these ingredients, I thought making bruschetta toast would be a perfect lunch.
Bruschetta is an incredibly simple but flavorful appetizer. If you have ripe tomatoes, make this!
Note that I did not use any balsamic vinegar in this recipe (it typically is used in bruschetta so add it if you’d like). It might be because I forgot to add it in…but no one has to know.
First: Preheat your oven to 400 degrees F. Dice your tomatoes (whichever kind you have. I find grape tomatoes to be the sweetest and most flavorful) and place in a bowl.
Second: add chopped basil, 1 clove smashed garlic, and some extra virgin olive oil and toss. Add some salt as well.
Third: take any bread you have (I am using ciabatta), slice into 1 inch thick slices, and top with the tomato mixture.
Fourth: take a break to bother the dog.
Fifth: top off with mozzarella. If you don’t have easy access to this cheese, using parmigiano reggiano or any other type of cheese (such as romano) will be fine as well.
Sixth: stick in the oven for about 15 minutes, or until the cheese is melted to your liking (I like mine super melted) and enjoy!