Bruschetta with Mozzarella Cheese

I made this along with my Big Easy Shrimp (check out Shrimp Recipes) and it was great! Side note: I cut the slices of bread too thick...having them thinner makes it easier to eat. Enjoy!

Ingredients

• 1 (32-ounce) can whole tomatoes, drained
• 1 cup fresh basil leaves, washed and spun dry
• 4 tablespoons  extra virgin olive oil
• 6 cloves of garlic, peeled
• Salt
• Pepper
• 2 large French baquettes, sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Side note: Do NOT use diced tomatoes for this...the food processor makes them a puree, which is not what you want for Bruschetta.

 

Directions

Preheat oven to 375 degrees F.

1. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic.

2. Pulse until smooth, but somewhat chunky.

3. Season with salt and pepper.

4. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.

5. Rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella on top.

6. Place bread back in oven and melt cheese slightly, about 45 seconds.

7. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Side note: rub the garlic on the bread immediately after you take it out of the oven. The heat from the bread melts the garlic.