Tuesday, August 7, 2012
Kim's Basil and Tomato Bruschetta
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
2-3 garlic cloves, peeled, and minced
a handful of kalamata olives, pitted and chopped
sliced mozzarella or feta
salt and pepper
In the morning when you are getting breakfast, mince 2-3 cloves of garlic and put them in a bowl with olive oil and about 2 tbsp. balsamic vinegar. Cover and refrigerate.
When you get home from work, toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil mixture. In a bowl combine tomatoes, olives, oregano and basil (oregano is optional). Top bread with tomato mixture and slices of mozza cheese or fetta. Sprinkle with salt and pepper. Broil till browned and cheese is melted.