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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors. Ingredients:
2 large tomatoes, diced |
1/2 cup finely chopped red bell pepper |
1/4 cup finely chopped red onion |
1/4 cup balsamic vinegar |
1/4 cup olive oil |
10 leaves fresh basil, chopped |
2 cloves garlic, minced |
1 (1 pound) loaf french bread, cut into 1/4-inch slices |
1/4 cup olive oil (optional) |
1/4 cup shredded mozzarella cheese |
Directions:
1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
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