Bruschetta

Bruschetta
3 cups chopped seeded Roma or Plum tomatoes
1 clove garlic, finely minced
2 tablespoons chopped fresh basil
2-3 tablespoons olive oil
1 tablespoon vinegar (balsamic or apple cider), optional
Salt and pepper to taste
4-6 ounces fresh Mozzarella cheese
1 Baguette or long thin loaf crusty Italian bread

Seed and juice tomatoes, chop; finely mince garlic; chop basil. Combine tomatoes, garlic, 1 tablespoon olive oil and optional vinegar; salt and pepper to taste. Chill one to two hours to blend flavors.

Crumble or dice cheese, set aside.

Slice bread, and place slices 6 inches from broiler unit in oven; toast on both sides until golden brown (1-2 minutes per side). Brush slices with olive oil, spoon chopped tomatoes on each slice, top with cheese and return to oven just until cheese is melted.

Bruschetta is a classic Italian snack, appetizer or side dish. Easy to make, it is a delicious way to enjoy cheese and veggies. Makes about 16 slices

The American version of Bruschetta is made with chopped tomatoes and basil, but be adventuresome, add olives, and try a variety of roasted vegetables (such as onion, sweet peppers, eggplant, beans, zucchini – or a combination of vegetables); and experiment with different cheeses (such as crumbled Gorgonzola or Feta cheese).

Nutrition analysis was calculated using 2 tablespoons olive oil and 5 ounces part-skim mozzarella cheese.

For nutrition analysis go to www.UtahDairyCouncil.com