Best of Book Club Bruschetta
 
 
Ingredients
  • 3 large heirloom tomatoes (the more colorful the better)
  • 1-2 cloves garlic, minced
  • 1/4 cup diced sun-dried tomatoes
  • 6-8 black cerignola olives, pitted and chopped
  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar (keeps from discoloring bruschetta)
  • 3 leaves basil, minced
  • pinch of sea salt
  • pinch of cracked pink peppercorns (ok black if you don’t have any)
  • 1 large buffalo mozzarella
  • 1 large french baguette (not sourdough)
Instructions
  1. Pre-heat oven to broil setting.
  2. Slice tomatoes in 1/4’s, using fingers, scoop out the seeds. Dice into a fine enough chop for top of baguette toasts. Add garlic, diced sun-dried tomatoes, cerignola olives, olive oil, white balsamic vinegar and stir to mix well. Stir in basil then season with salt and pepper to taste.
  3. Slice bread on the diagonal. Place on baking sheet and broil until only lightly crisped.
  4. Remove from oven, spoon generous spoonful of bruschetta mixture on each slice of baguette. Slice a few pieces of buffalo mozzarella and lay on top to cover.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/11/02/best-of-book-club-bruschetta/