Bruschetta with Fresh Mozzarella and Rustic Bread - Recipe

     Bruschetta!  I can't get enough!  Fresh tomatoes! Heavenly basil! Garlic, Salt, and Fresh Mozzarella!  Mixed with thick balsamic vinegar!  All over rustic bread brushed in olive oil and rubbed with garlic that has been toasted in the oven!  Its a party!

     Topped below with more thick balsamic vinegar!

Bruschetta drizzled with thick balsamic vinegar.

Bruschetta with Fresh Mozzarella and Rustic Bread

(Makes 4 cups, 28 pieces)

7 Slices Rustic Bread such as Whole Wheat Bread quartered

5 T. Olive Oil divided

4 medium Tomatoes

2 cloves Garlic

3/4 tsp. Salt

8 oz. Fresh Mozzarella cubed

12 Basil Leaves

Pepper

1 T. (plus more for drizzling) Thick Balsamic Vinegar

Preheat oven to 400 degrees Fahrenheit.  Brush one side of bread pieces with 3 tablespoons of the olive oil and rub lightly with a crushed garlic clove.  Set the clove aside when finished and place the bread pieces oil side up on a cookie sheet.  Bake for 15 minutes until crisp.  Let cool and serve on a platter.

Slice the tomatoes into quarters.  Discard the seeds and liquid parts.  Dice the flesh of the remaining tomatoes and place in a mixing bowl.  Press the 2 garlic cloves into the bowl, add salt, and 2 remaining tablespoons of olive oil, then toss together.  Pile several basil leaves one on top of the other and slice thinly.  Add mozzarella, basil, pepper, and vinegar then toss together again.  Taste to adjust salt, pepper, and vinegar.  Serve in a pretty bowl set next to the bread.  Serve immediately.

Have guests spoon on the tomatoes and mozzarella keeping a bottle of thick balsamic vinegar on hand for an extra drizzle.

Sources:
Thick Balsamic Vinegar:  Taste of Old Country

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Served next to the bread in a pretty bowl.