This is a simple and refreshing way to beat the heat this summer. Bruschetta Crostini, one of the more simple appetizers that can be eaten as a meal. Served in almost every fine dining establishment, I was one of those guilty of serving a form of these when I started off as a line cook working apps and salads. They are of the more popular items and bear good reason.
2 large Roma tomatoes, small diced
3 tsp olive oil
1 tbs fresh basil, minced
Kosher salt to taste
1 French Baguette, sliced 1/4 – 1/2″ thick
1/4 c olive oil
1 lb whole milk Mozzarella, sliced
Balsamic glaze (optional)
Preheat oven to 350
Make your bruschetta mix by combining the tomatoes, olive oil, basil and salt. Mix well and set aside.
Brush both sides of baguette slices with 1/4 c olive oil. Arrange flat on a sheet pan. Bake for roughly 3-5 minutes. Remove pan from oven and flip baguettes. Preheat broiler. Top baguettes with the Mozzarella. Return pan to oven and cook for roughly 1 – 2 minutes until cheese has melted. Remove from oven and transfer to a plate or serving dish. Use a slotted spoon to top each baguette slice with equal amounts of the bruschetta mix. Spoon some of the rendered liquid from the tomatoes over the mix. Drizzle some of the bruschetta with a little balsamic and leave a few without. Perfect for a simple brunch or light lunch.
