Bruschetta (Broo-sketta not brooshetta) is my new favorite lunch!!! Yummy sweet and tart tomatoes and calamata olives with fresh mozzerella cheese and fresh basil- what's not to love? We eat this almost every day around our house once our tomatoes come in. Once you try it, you'll crave it, too! Trust me!
Bruschetta with Crusty Bread by Erin Taylor
3 med. ripe tomatoes
2 tbsp. chopped basil (fresh is absolutely necessary!)
5-7 pitted Calamata olives, chopped
1/2 C. fresh mozzerella cheese (the soft kind packed in liquid), cubed in 1/2 inch cubes (for a Greek twist, substitute Feta cheese here.)
2 Tbsp. grated parmesan cheese
"drizzle" olive oil (probably about 1 Tbsp. but I never measure!)
2 Tbsp. Balsamic Vinegar
Salt and pepper to taste
Combine all above ingredients and let "marinate" in refridgerator while you complete the next step.
Crusty Bread
6 slices (1" thick) crusty italian bread or french bread
1/2 C. olive oil, or Canola oil with a little olive oil added
Medium frying pan.
Heat oil on Med. High heat. Place a few slices of bread and fry for about 30 seconds on each side or until golden brown. Remove promptly and place on paper towel. Lightly salt bread if desired.
Spoon bruschetta on bread slices and top with a little grated parmesan cheese. De-Licious!!!!!
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