Sometimes, the best foods have few ingredients and are easy to put together. Tomato Mozzarella Bruschetta is one of those foods.
Served as an appetizer or light snack, this Tomato Mozzarella Bruschetta is a great way to use the bounty of ripe tomatoes available during the summer months. In my opinion, there is no winter tomato or canned tomato product that can beat the taste of tomatoes fresh from the garden or farmers’ markets.
However, if you are looking for something different to serve at gatherings, this will work with the “on the vine” tomatoes from the store, even through the winter. They may be a little mealy, but the flavor is better than other year round tomatoes. Whenever I am forced to use these kind of tomatoes, I tend to cut out the middle mealy portions and just use the outside portions with skin still attached.
I do tomatoes in the winter, just not in the same quantity as I do in the summer. I find the ones available in the winter to be pink and kind of tasteless. (I feel the same way about basil, so I tend to use dried basil during winter because it seems to be more flavorful than the basil crammed into clear plastic shells from the store.)
Don’t add the salt too soon before serving, the salt will pull the moisture out of the tomatoes and put it right into the bottom of your bowl.
Cut mozzarella cheese into small cubes. Place in a bowl.
Cut tomatoes in half and remove seeds. Turn over onto paper towels to drain some of the liquid. Cut tomatoes into cubes roughly the same size as the mozzarella cubes. Place in owl with tomatoes.
Cover with basil, salt, and pepper. Drizzle olive oil over the top. Gently stir to mix. This can be eaten at room temperature or refrigerated.
Preheat oven to 425degrees F.
Thinly slice baguette on the bias and place on a baking sheet.
Bake bread until it begins to lightly brown on the edges.
Can be plated separately or tomato mixture can be placed on top of bread for serving.
Summer recipe ideas: