Tomato, Mozzarella And Basil Bruschetta

• 1 (32 ounce) can whole tomatoes, drained
• 1 cup fresh basil leaf, washed and spun dry
• 4 tablespoons extra virgin olive oil
• 6 cloves garlic, peeled
• kosher salt
• fresh ground black pepper
• 2 large French baguettes, sliced 1 inch thick
• 1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick

1. Preheat oven to 375 degrees.
2. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
3. Pulse until smooth, but somewhat chunky.
4. Season with salt and pepper.
5. On a baking sheet, line up baguette slices.
6. Toast in oven for about 3 minutes or until light golden brown.
7. Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
8. Place bread back in oven and melt cheesel slightly, about 45 seconds.
9. Remove from oven and spread 1 T of the tomato mixture on each piece.
10. Place bruschetta on a decorative platter and garnish with basil leaves.

tomatoes, fresh basil leaf, extra virgin olive oil, garlic, kosher salt, fresh ground black pepper, baguettes, mozzarella cheese

Taken from www.food.com/recipe/tomato-mozzarella-and-basil-bruschetta-63497 (may not work)