Bruschetta with Tomato, Basil, and Mozzarella

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 med. French baguette or 1 sourdough or Italian bread, cut into 1/2-inch slices
2 lg. cloves garlic, peeled
2 tbsp. extra virgin olive oil
Freshly ground black pepper

Relish:
1 lb. ripe plum tomatoes, peeled and seeded
2 med. cloves garlic, minced
3 tbsp. finely chopped fresh basil
1 tbsp. finely chopped Italian parsley
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. coarse black pepper
1/4 lb. mozzarella, cut into 1/2-inch cubes

INSTRUCTIONS

Dice tomatoes into 1/2-inch pieces; drain over a bowl for 1/2 hour to remove excess liquid. Combine all relish ingredients except the mozzarella cheese in a small non-aluminum bowl. Stir well and taste for seasoning.

Prepare grill for medium-hot grilling. Place the bread on the grill; grill each side just until marks of the grill appear. Remove from grill and place on serving platter. Rub the bread pieces on each side with cut edges of the peeled garlic cloves. Add cheese to the relish; spoon mixture over each baguette slice and then drizzle the final 2 tbsp. extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve.

CHEF COMMENTS

If cooking on the grill, prepare the relish a few hours ahead. When the coals are at their hottest, put the bread on the grill. Assemble just before serving. This is one those dishes that can be addictive, so don't serve too many or your friends won't have room for dinner!

Tagged: bruschette, italian add tags

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