Bruschetta

One of my favorite things about warm weather is fresh veggies. I'm currently working on my veggie garden for the 3rd year and my herb garden for 7th year. (I've had the herb garden longer since I always had them at our condo in potters.) 

One of my favorite fresh recipes to make is bruschetta. I love the fresh tomatoes and herbs soaked in olive oil topped with some yummy mozzarella that melts all over the baguette...I'm starting to get hungry again! So let's jump in.

Here's what you'll need:

Your Favorite fresh tomatoes (I'm using vine tomatoes they looked the best in the store)

Crusty Baguette

Mozzarella

Olive Oil

Salt 

Pepper

Italian Seasoning (store bought or your own blend)

Garlic Powder (or minced garlic)

First up dice up the tomatoes.

Next is your seasonings.  A little salt. A couple of turns of the pepper. A heaping dash of Italian seasoning. And a little sprinkle of the garlic powder. (I'm using the powder today because I have a friend with a garlic allergy coming over but she can eat the powdered form.)

Drizzle with a lot of olive oil. Then stir it all together.

Next slice your baguette however thick or thin you like it. I prefer my baguette to be crispy so I slice them thin.

Spread your baguette slices on a baking sheet, drizzle with oil and bake at 375 degrees for about 10 minutes to get them nice and crispy.

Then add your tomatoes and mozzarella on top of the baguette and place back in the oven for another 10 minutes so they come out really crispy. Cut that time short if you prefer.

Serve while they are still hot. 

Tomatoes, herbs, cheese, and bread! It doesn't get much better than this!

All that baking made the baguettes nice and golden on the bottom.

This are a perfect appetizer or little snack. Tonight we ate it as an appetizer for my Bacon Wrapped Stuffed Chicken aka Chicken Balls. (A post for another day!)

Hope you enjoy!