Summer Fresh Bruschetta

• 3 whole Roma Tomatoes, Diced And Seeded
• 1/4 cups Chopped Fresh Basil
• 2 cloves Garlic
• 1/2 teaspoons Kosher Salt
• 4 Tablespoons Extra Virgin Olive Oil
• 1/2 loaves Fresh French Bread
• 12 slices Fresh Mozzarella

1. Dice Roma tomatoes, being sure to remove seeds and pulp and place in a medium mixing bowl.
2. It is best to ensure that little to no water is transferred to the bowl.
3. Add basil, garlic, salt and olive oil and stir gently.
4. Cover and set aside for 20 to 30 minutes.
5. Prepare 12 slices of french bread, cut on the diagonal for maximum surface area.
6. Cut a medium to large ball of fresh mozzarella into 12 1/4 inch thick slices and place a slice on each piece of bread.
7. When grill is hot, prepare bruschetta by spooning 1 2 tablespoons of tomato mixture onto the mozzarella slices.
8. Carefully transfer the bruschetta to the top rack of grill for 10 to 15 minutes, or until the are done to your liking.

tomatoes, fresh basil, garlic, kosher salt, olive oil, loaves, mozzarella

Taken from tastykitchen.com/recipes/appetizers-and-snacks/summer-fresh-bruschetta/ (may not work)