Bruschetta Celebrate Summer Foodie Friday
Bruschetta ( Prep. time 1 hour , 15 minutes incuding marinating time. Serves 4-6)
1 ripe tomato, diced
¼ onion diced
3 cloves roasted garlic, rough chop
½ C. sliced, pitted kalamata olives
2 Tb. olive oil
1 tsp. balsamic vinegar
fresh basil leaves, torn
crustini or Italian bread, lightly toasted then rubbed with another clove of garlic
torn fresh mozzarella cheese
Combine tomato, onion, garlic, olives, 1 Tb. olive oil, balsamic vinegar, salt and pepper in a medium bowl. Cover with plastic wrap and refrigerate up to an hour to allow flavors to marry. Arrange the toasted crustini or Italian bread on a baking plan or on the grill over low heat. Spoon the tomato mixture over bread. Top with some of the torn basil then the mozzarella. Place under a broiler or tent a little aluminum foil over the bruschetta on the grill and heat until cheese is melted. Top with a little more torn basil if you like and squeeze some lemon juice over the top. If you'd like a little more acidity, you can drizzle a little more balsamic vinegar over the top as well.
With tomatoes and basil in season, this bruschetta is a perfect summer side dish or appetizer.