Ingredients:
- 1 cup of tomatoes (diced)
- 6 to 8 small fresh mozzarella cheese balls (cut in half)
- 2 tablespoons olive oil
- 1/4 cup red or white onion (diced)
- 2 cloves garlic (minced)
- 6 fresh basil leaves (chopped)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup balsamic vinegar
- 1 box of NY Style Ciabatta garlic bread (frozen)
Directions:
Tomato & Cheese Mixture:
- In a medium bowl, combine chopped tomatoes, mozzarella cheese, onion, garlic, basil, olive oil, and salt and pepper. Toss to combine and store in the refrigerator for a half-hour to one hour, so the flavors marry.
Balsamic Glaze:
- In a small saucepan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
- Pour the glaze into a small bowl and set aside. It will be nice and thick in a little while.
Bruschetta:
- While you are chopping veggies, preheat your oven to 425 degrees. Bake the NY Ciabatta garlic bread as per box instructions. When the bread is done, remove and top each slice with a spoonful of the tomato & cheese mixture. Drizzle the balsamic glaze onto each bruschetta piece. For visual and extra taste and color put a fresh piece of basil on top. Serve and enjoy.
**You may also make fresh homemade garlic bread. The Frozen bread is for the person of saving time.
Serves 6
