Bruschetta

These are so yummy I like to serve them on their own so I can eat more than one! My kids gobble them up. This recipe is good with or without the vinegar and/or onion.

Bruschetta

6 medium tomatoes, cubed
fresh mozzarella, cubed
7 basil leaves, chopped
1/2 cup purple onion, chopped
4 cloves garlic, chopped
1/4 cup balsamic vinegar
French bread loaf, sliced 1/2" thick
olive oil
salt and pepper

Combine cubed tomatoes and mozzarella, chopped basil leaves, garlic and vinegar in a bowl and let sit for an hour or two in the fridge. Brush both sides of French bread slices with olive oil and toast them in the oven on a cookie sheet or fry them on a griddle. Top with tomato and cheese mixture and salt and pepper. Serve as a light lunch or as a side for your Italian pasta dinner.

*Variation - Prepare topping without the mozzarella cheese. Slice the cheese and layer it over the tomato topping. Broil in the oven until the cheese melts.