Bruschetta Bites
Serves 3-4
Prep time: 15 minutes
Bake time: 5 minutes
1 french baguette (long & skinny)
2 Roma tomatoes, seeded & diced
1/4 onion, diced very small
1 garlic clove, minced
6-8 fresh basil leaves, chopped
1/2 tablespoon extra virgin olive oil
Salt & pepper to taste
3-4 tablespoons mozzarella cheese
Slice bread into thin rounds and place on baking sheet covered with aluminum foil. Use just enough bread to cover tray; set aside. In small bowl, combine tomatoes & basil. Stir gently and set aside. In small frying pan heat olive oil over medium-high heat. Add onion & garlic and saute for 5-6 minutes, or until onion is tender. Take off heat and let cool for a 3-4 minutes.
Meanwhile, turn oven setting to BROIL and toast bread for about a minute on each side. Watch very carefully so that is does not burn. Take bread out of oven and make your bruschetta bites!
Add the onion & garlic to the tomato-basil mixture and stir. Add a little salt and pepper to taste. Using a small spoon, scoop a spoonful of the tomato mixture and place directly on top of each bread bite. Sprinkle a little mozzarella over each. Place back in oven and toast just until cheese is melted. Take out, transfer to serving platter & enjoy!
NOTE: These are best when served straight from the oven. They start getting a little soggy over time = yuck. :)
When I say "seeded" in reference to the tomatoes, I mean taking out the seedy, pulpy part of the tomato and discarding, just using the firmer outer portion - it makes the bread less soggy.
Prep time: 15 minutes
Bake time: 5 minutes
1 french baguette (long & skinny)
2 Roma tomatoes, seeded & diced
1/4 onion, diced very small
1 garlic clove, minced
6-8 fresh basil leaves, chopped
1/2 tablespoon extra virgin olive oil
Salt & pepper to taste
3-4 tablespoons mozzarella cheese
Slice bread into thin rounds and place on baking sheet covered with aluminum foil. Use just enough bread to cover tray; set aside. In small bowl, combine tomatoes & basil. Stir gently and set aside. In small frying pan heat olive oil over medium-high heat. Add onion & garlic and saute for 5-6 minutes, or until onion is tender. Take off heat and let cool for a 3-4 minutes.
Meanwhile, turn oven setting to BROIL and toast bread for about a minute on each side. Watch very carefully so that is does not burn. Take bread out of oven and make your bruschetta bites!
Add the onion & garlic to the tomato-basil mixture and stir. Add a little salt and pepper to taste. Using a small spoon, scoop a spoonful of the tomato mixture and place directly on top of each bread bite. Sprinkle a little mozzarella over each. Place back in oven and toast just until cheese is melted. Take out, transfer to serving platter & enjoy!
NOTE: These are best when served straight from the oven. They start getting a little soggy over time = yuck. :)
When I say "seeded" in reference to the tomatoes, I mean taking out the seedy, pulpy part of the tomato and discarding, just using the firmer outer portion - it makes the bread less soggy.
