Bruschetta

Bruschetta makes me so wonderfully happy! It is one of those super simple meals that great ingredients just make amazing. I love making a big batch of this to use as appetizers, chicken toppers, pasta mix-ins and a healthy snack with pita chips. It is awesome for lake weekends and large groups. I like it cold and warmed up - will provide both methods below.

Cold Bruschetta

• 1.5 pounds ripe, plum tomatoes - drained, seeded, chopped *some people remove skins - I skip this step
• 4-7 garlic cloves, minced
• 2 cups julienned basil
• .5 - 1 tbsp good quality balsamic vinaigrette to taste
• Salt to taste
• Freshly ground black pepper
• A small dash of Gerrard's Champagne Light Dressing *optional
• One french baguette or ciabatta loaf (I prefer ciabatta but the baguette is much easier to make appetizer portions with 
• High quality olive oil

In a large bowl combine all ingredients and mix well, adjusting amounts to taste. Set aside.

Slice bread into slices (between a centimeter and half inch thick depending on preference), brush with olive oil and place on a greased baking dish. Bake on 450 for 5 minutes (longer if more doneness is desired, shorter if using smaller slices than half-inch). Remove and top with tomato mixture. Serve immediately.

Warm Bruschetta

• All the same ingredients, plus Fresh Mozzarella or Burrata, diced

In a large bowl combine all ingredients, plus mozzarella, and mix well, adjusting amounts to taste. Set aside.

Slice bread into slices (half inch thick depending on preference), brush with olive oil and place on a greased baking dish. Bake on 450 for 3 minutes. Remove, top with the tomato mixture and return to the oven for 3-4 minutes - until cheese is melty. Serve immediately.