Bruschetta

• 2 roma tomatoes
• 10 basil leaves
• 1 garlic clove
• 2 tablespoons red onions
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1 French baguette, loaf
• olive oil
• 1 garlic clove, crushed
• 1/3 cup fresh mozzarella cheese

1. Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
2. Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
3. Finely chop onion and garlic. Mix with tomato and basil.
4. Add olive oil and vinegar. Season with salt and pepper to taste.
5. Refrigerate 2 hours or more.
6. Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
7. Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
8. Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
9. Enjoy!

roma tomatoes, basil, garlic, red onions, olive oil, balsamic vinegar, kosher salt, fresh ground black pepper, olive oil, garlic, mozzarella cheese

Taken from www.food.com/recipe/bruschetta-532808 (may not work)