Wednesday, June 04, 2008

Tomato bruschetta

1-2 tomatoes
1 onion
fresh basil leaves
olive oil
loaf of baguette (crusty French bread), sliced

Chop the tomatoes and onion and toss with drizzle of olive oil and snipped basil in a bowl.

Place the bread slices on a baking stone or cookie sheet and broil until just golden. Flip them over and top with a small slice of mozzarella and a big scoop of tomato mixture. Toast again for about two minutes. Buon appetito!

No comments: