- 1 loaf bread (crusty Italian, sliced 3/4-inch thick, about 16 pieces)
- 2 tbsp. olive oil
- 2 cups tomatoes (fresh, chopped)
- 2 tbsp. basil (chopped)
- 4 cloves garlic (chopped very fine)
- 1/2 tsp. salt
- 1 oz. cheese (mozzarella, shaved)
- To begin with, combine the chopped tomatoes, basil, garlic, and salt in a small bowl and lightly toss them together using a fork. Set them aside for the time being.
- Set the oven to the broil setting.
- Place the bread slices in a single layer on a large baking sheet coated with a small amount of cooking spray. Using a basting brush, brush a small amount of the olive oil on the top of each slice of bread. Place the bread in the oven and broil for about 1 minute, or just until the bread becomes lightly toasted.
- Remove the bread from the oven, and spoon about 2 tablespoons of the tomato mixture on each slice. Top each with a couple of shaves of the mozzarella cheese. Return the bread to the oven and broil the bruschetta for another 30 seconds. Watch the bruschetta carefully during this time to make sure it does not burn. Remove the bruschetta when the cheese becomes melted, and the edges of the bread are lightly browned and toasted.
- Remove the bruschetta to a plate or a wire rack to cool just for a few minutes, and then serve them up immediately.
Tomato slices could be a little finer; maybe use a food processor