IP Bruschetta

I have almost certainly written posts about bruschetta before but I'm going to write another because I've been living in bruschetta heaven for the last 18 hours or so.

I mixed up a small batch of bruschetta yesterday afternoon. The recipe is simple.

1 hot house tomato, diced
1 roma tomato, diced
a bunch of basil, chopped
garlic, 2 cloves fresh, minced or equivalent
shredded mozzerella
olive oil
salt and pepper
dash of Worchestire Sauce
a double dash of red wine vinegar
hot sauce of choice to taste (not much is needed at all)
sourdough baquette, sliced diagonally to maximize surface area and it looks cool

Mix everything together but the baquette and some mozz) and let it sit together in the fridge for at least an hour or two.

Toast the sourdough slices on both sides until they are firm. Then rub one side of the toast with a peeled glove of garlic, top with bruschetta and then some extra mozz. Set under a broiler until the cheese is melted and then serve immediately.

They totally kick ass.

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