11 Minute Bruschetta
One of the best appetizers in my opinion is fresh bruschetta. This recipe is simple and fast, and tastes amazing. Eat it for breakfast, lunch, or as an appetizer for dinner. Take it with you on a picnic. Eat it with eggs. Put it on a BLT and be your own hero. Put it on top of french fries to make a healthier poutine. Use it as a garnish for creamy tomato soup. Add it to grilled cheese. I bet you could even add it to a bloody mary and be MY hero. The possibilities are endless. Whatever you do with it, eat it.
1 container (about 2 cups) Cherub cherry tomatoes, cut in half
1 package fresh mozzarella, sliced. (can use fresh ciliegine mozzarella balls)
1 cup fresh basil leaves, finely chopped
1/2 small shallot, finely diced
3 Tbsp extra virgin olive oil
3 cloves fresh garlic, minced
3 Tbsp balsamic vinegar
1 french baguette sliced on an angle
salt & pepper to taste
Add all ingredients into a mixing bowl, mix until combined. Let bruschetta sit for a little bit so the flavors meld together delightfully.
Toast french baguette slices, place mozzarella on top of each slice, top with the bruschetta and eat promptly.
(if you like melty cheese with your bruschetta, place sliced baguette on a cookie sheet, put a slice of mozzarella on each slice, and broil for 5 minutes until desired melty-ness is achieved). Top with bruschetta and eat right away.