Balsamic Tomato Bruschetta Recipe

INGREDIENTS

6  Roma Tomatoes, chopped

1/2 Cup  Sun-dried Tomatoes

3 Cloves  Minced Garlic

1/4 Cup  Olive Oil

2 1/2 Tablespoons  Balsamic Vinegar

1/4 Teaspoon  Salt

1/4 Teaspoon  Ground Black Pepper

1 French  Baguette

2 Cups  Shredded Mozzarella

1/3 Cup  Red Onion, chopped

2 Tablespoons  Fresh Basil, chopped (for garnishing)

DIRECTIONS

1. In a large bowl, combine roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt and pepper.  Let it sit for 10 minutes.

2. Cut the baguette diagonally into 1/4 inch slices.

3. Preheat the oven on broiler setting.  Arrange the baguette slices on a baking sheet.  Broil for 1 to 2 minutes or until slightly browned.

4. Top each slice evenly with the tomato mixture, and sprinkle mozzarella cheese over each.  Broil for 5 minutes, or until cheese is melted.

5. Garnish with basil just before serving.

Wine and Cheese Night

Thinking about having a classy wine and cheese night with the gals?  While your guests will be bringing bottles of wine and platters of meat and cheese, try sprucing up your table-scape with these delightful finger foods.  Your guests will think you spent all afternoon in the kitchen!

Not only does bruschetta make a statement with its fresh flavors, it is the perfect size for a tasting menu and cleaning your palette between swigs of wine.  Bruschetta originates from Italy and it started out as just a garlic rubbed roasted bread with olive oil, salt and pepper.  Over the years, it has transformed from the plain garlic and oil to a jazzed up caprese bite.

For my wine and cheese night, I whipped up a Balsamic Tomato and Parmesan  Artichoke bruschetta.  They were so tasty, and both paired deliciously with our wine choices.  Everyone kept coming back for more of the artichoke bruschetta, so next time I know to make more of that!  There are a ton of great recipes all over the web, but you can basically put anything on top of little crostini and have a great tasting appetizer.