Bruschetta Bombdiggity

This bruschetta is AH-MAZING! You must make it! It will win friends, lock down a proposal, and get you very very far in life. Or at least you will get hounded for the recipe by everyone who has tried it, promise. 

This recipe was a collaboration between my gorgeous sister and myself. She is much more the foodie of the family so I have to give her some props. I've also asked her to to a little guest posting here in the future too :) You'll love her! 

Here's whatcha need:

8 roma tomatos~diced

4 cloves of garlic~minced

1 cup chopped fresh basil (use your food processor with the chopping blade, crazy easy)

1 tablespoon balsamic vingar

1 teaspoon pepper

1/2 teaspoon salt

1 bagette or loaf of french bread~sliced

olive oil

8oz soft mozzarella

Mix the first 6 ingredients in a large bowl and refrigerate for at least 30 minutes.

With a basting brush, coat each slice of bread with olive oil and toast both sides on a hot griddle. Please don't skip this step! It's what makes the recipe, good things happen on that griddle. And.....I may or may not have added a bit of butter to my olive oil....

Put the toasted slices of bread on a cookie sheet and top with a thin slice of cheese and then the tomato mixture. Use a slotted spoon when scooping up the tomatoes so that you are not pouring extra "juice" on the bread.

Heat under the broiler for a few minutes until the cheese is nice and bubbly. Serve immediatly. If you have a little lag time, transfer the bruschetta to a wire rack so that the underside of the bread doesn't get mushy. 

Sigh and declare the world a good place :)

*See in the back of the picture that I had some tomato mixture left over? Put it in a cute bowl and serve it with Stacy's Pita Chips and you've got an italian version of chips and salsa. It's pretty bombdiggity too ;)