Fresh Bruschetta

I had this dish at Osteria Cicchetti in Wilmington, North Carolina and loved it. (They also had to the best cioppino I have ever had, but more in that in a later post.) This is ideal for summer, and the grill is a perfect place to toast the bread, but your broiler will work great too. The topping is refreshing and flavorful. I hope you like it.

1 cup cherry tomatoes
8 ounces Mozzarella cheese (brick or ball), diced fine
2 tablespoons chopped basil
1/4 cup olive oil
3 tablespoons Balsamic vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1 loaf French bread, sliced on a 1/2 inch bias or 3 everything bagels sliced crosswise

Cut tomatoes in quarters.

Dice mozzarella in 1/8 inch cubes.

Chop basil fine.

Mix together tomatoes, mozzarella, basil, olive oil, balsamic, salt, and pepper.

Refrigerate for 20 minutes.

Toast bread under a broiler for 2-3 minutes or a until desired doneness (a grill will work too).

Serve with bruschetta with toasted bread on side.

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