Bruschetta is a very simple dish to make.   It just starts with slices of baguette as a base and any toppings you wish.  Normally tomatoes are parboiled and peeled before making this dish. But when boiled and peeled, tomatoes have a tendency to become mushy and soggy.  So I thought of using fresh tomatoes with some sundried tomatoes which gives a very strong flavor.  But the options are endless.  You can use any topping as you wish.  See variations below.

Ingredients:

• 5 slices of French bread/baguette
• Extra virgin olive oil
• 1 large tomatoes on the vine
• 1 clove garlic minced
• 1 sundried tomatoes in oil
• 5 – 6 pitted black olives chopped
• Couple of fresh basil leaves
• Salt to taste
• Mozzarella cheese to sprinkle

Method

• Brush olive oil to baguette and toast until lightly golden and set aside
• Chop tomatoes into very small pieces, also chop the sun dried tomatoes into small pieces
• In a bowl mix chopped tomato, minced garlic, sun dried tomato and salt.  Add about 2 or 3 drops of olive oil and mix thoroughly
• Top each baguette with a spoonful of the tomato mixture and sprinkle with black olives and basil leaves
• Sprinkle mozzarella cheese and broil at 450F for about a minute or until cheese is melted and start turning golden
• Serve warm

Variations: Try using different herbs such as parsley.  Instead of just tomatoes try mixing white/navy beans with tomatoes as a topping or another variation can be using portabella mushrooms.  When using portabella mushroom, try sautéing with different spices such as ground coriander, cumin and paprika.

Tagged: basil, bruschetta, cheese, olive, tomato