Tuesday, September 7, 2010
Whenever I have extra tomatoes, I always end up making bruschetta. My balsamic version is pretty basic, and of course you can kick it up with fresh herbs like basil, oregano and parsley; or use different types of bread and even cheeses!
Prep Time: 10 Minutes | Cook Time: 3 Minutes | Makes: 4 Servings
8 slices bread (I used rye bread because that's what I had on hand)margarine or butter
1 cup mozzarella, grated
2 cups tomatoes, diced
2 tablespoons onion, diced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
- Mix ingredients for tomato topping.
- Toast bread and lightly butter. I find toasting the bread first helps to prevent it to get too wet from tomato topping.
- Top each toasted bread with tomato topping (leaving excess liquid behind in bowl) then mozzarella cheese.
- Broil until cheese melts.