This morning we were trying to decide what to make for lunch and I suggested bruschetta since we have so many fresh tomatoes right now. Our tomato plants are growing like crazy and we got tomatoes from our CSA this week. Eric loves to make bruschetta so he ran to the store and got a baguette and some balsamic. I would say that every time Eric makes bruschetta it is a little bit different but here's how he did it this time.
Tomatoes - we used roma tomatoes from our garden as well as a few slicing tomatoes from our CSA
First place some olive oil in a skillet and brown some minced garlic until golden. Set aside to cool.
Slice your tomatoes into bite sized pieces.
Chop some basil. It's easiest to do if you roll it then slice across the roll.
Mix together tomatoes, basil, and garlic and olive oil mixture. Some people add the balsamic at this point too, but Eric likes to drizzle the balsamic on at the end.
Slice baguette diagonally.
Brown baguette lightly in a skillet with some butter.
Slice fresh mozzarella.
Top lightly browned baguette slices with a thin layer of prosciutto (optional), tomato mixture, thin slice of mozzarella, then drizzle with balsamic.
Bake in the oven for a few minutes just long enough for cheese to melt.