3 ripe plum tomatoes, finely diced
1 teaspoon extra virgin olive oil
Salt & pepper, to taste
1 ounce fresh basil, finely cut
4 ounces fresh buffalo-style mozzarella cheese, diced
1 loaf of French or Italian bread, sliced horizontally
Instructions Toss the diced tomatoes, cheese oil, salt & pepper together and place a tablespoon of he mixture on each slice of toasted bruschetta. Bake in a 450 F oven for about 4 minutes. Just before serving, garnish each crostini with the cut basil and serve immediately.
Chef’s Note: If you make your tomato and fresh mozzarella mixture a little bit in advance, the salt will extract some water fro the tomatoes and you’ll want to drain that excess moisture before placing the topping on your bread.