Wednesday, June 04, 2008

Tomato bruschetta



1-2 tomatoes
1 onion
fresh basil leaves
olive oil
mozzarella
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!

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