I know I mentioned earlier that I do not like raw tomatoes in my food. I probably drive my family crazy by picking out all the fresh tomatoes from my salads and sandwiches. However, I do like tomatoes in bruschetta. What's not to like, sourdough bread, a bit of garlic, shallots, some cheese, and I have a perfect bite ready in no time. I know cheese is not a traditional bruschetta topping, but I do like it. My bread of choice is usually sourdough, but you can use a french loaf or ciabatta or whatever bread is lying around in the house.
- 2 slices of any loaf bread of one 1 ciabatta roll
- ½ cup finely chopped tomatoes
- ¼ cup of finely chopped shallots
- ¼ cup of finely chopped fresh mozzarella cheese
- 1 clove garlic
- 1 tablespoon of balsamic glaze
- Freshly ground pepper and salt.
- Mix the tomatoes, onions, and mozzarella in with the cheese, balsamic glaze, and salt and pepper.
- Chop the basil leaves into thin strips and mix with tomato mixture.
- Toast the bread in a toaster until light brown.
- Scrape the garlic clove on the crisp toast.
- Top the bread with the tomato mixture. Try to drain out any liquids that accumulate at the bottom.