balsamic tomato bruschetta

There are some recipes out there that, after a casual read, seem unnecessary. Like putting directions on a bottle of ketchup, some things just seem self explanatory. A ham and cheese sandwich, for example. Sure, there are different brands of meat and cheese and a thousand and one varieties of bread. But does it really require detailed instructions to figure out how to slap a slice of ham and a slice of cheese between two pieces of bread? Or fruit salad. Again, multiple variations of fruit combinations. At the end of the day, aren’t you just slicing up fruit and throwing it into a bowl? This is the same mentality I have had towards bruschetta.  At it’s core, bruschetta is toasted bread rubbed down with garlic and piled high with vegetables. Is it really necessary to have so many recipes on something so seemingly fail safe?

Yes. Yes it is. Trying this recipe has hence forth hither to after forevermore permanently and without revocation changed my outlook on bruschetta. Even though it is an almost too simple appetizer, everyone needs a fifteen minute recipe up their sleeve when sudden company falls upon you. This is what you and I have been waiting for. If needed, it can be prepared ahead of time and assembled right before serving which, in my opinion, makes this recipe an all around win.

Thirdly Fourthly! Once made it’s almost impossible to forget. Being comprised of few ingredients: tomatoes, basil, mozzarella and toasted bread, you just tick off the steps of assembly and you’re done. I used the more common red grape tomatoes and threw in some yellow grape tomatoes. Their sweetness contrasted nicely with the tangy-ness of the balsamic vinegar. Brushing the hot toasted rounds of bread with garlic infused oil, sprinkling with mozzarella, and towering with tomatoes and basil, the bruschetta was like a caprese salad on toast or a bite sized margherita pizza. And after four good reasons to make this bruschetta, why haven’t you pulled out those sheet pans and started toasting that bread?!

Balsamic Tomato Bruschetta
Adapted from Bon Appetit

Makes 2 dozen

2 cups assorted tomatoes, diced*
3 tablespoons olive oil, plus extra for brushing
2 ounces mozzarella, grated
3 tablespoons basil, chopped
2 tablespoons balsamic vinegar
1 large baguette, sliced into rounds
1 garlic clove**
Salt and freshly ground black pepper

* I used a combination of red and yellow grape tomatoes

** I used garlic infused oil

In a large bowl combine tomatoes, basil, vinegar and olive oil. Season to taste with salt and pepper. (This step can be prepared 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.)

Preheat broiler. Place bread on baking sheet. Brush with olive oil. Toast bread under broiler until the top is golden brown, about 1 – 2 minutes. Remove the bread from the oven and immediately rub the toasted side with garlic.

Sprinkle the mozzarella over the warm bread and top with the tomato mixture. Serve immediately.