Here is another wonderful way to use basil, and I think that this recipe is probably what put the whole notion of growing basil into my head in the first place. It is so versatile, and can be used any time of day. I was at a party recently, and the waiter passed around mini bruschettas made from sixgrain baguettes for hors d
- 1 long French baguette -
- 1 Tbsp extra virgin olive oil -
- 2 cloves garlic, minced -
- Grated mozzarella cheese -
- ½ purple onion, finely diced -
- 2 cups cherry tomatoes, coarsely diced -
- 6-8 basil leaves, chopped -
- Salt and freshly ground pepper to taste -
1 Preheat oven to 425° F. Cut baguette diagonally into 1½-inch thick pieces. Brush both sides generously with olive oil and rub a bit of minced garlic onto each slice. Place in a single layer on a cookie sheet and bake for 5 minutes or until they look toasted. Turn slices over and sprinkle with mozzarella cheese and bake for 3 more minutes.
2 Meanwhile, mix the onion, cherry tomatoes and basil leaves in a bowl. Mix gently and sprinkle with salt and pepper.
3 Spoon this mixture over the bread and serve immediately.
VARIATION: Try drizzling with a bit of balsamic vinegar for more color and flavor.
NOTE: During the summer I try to use different types of tomatoes. My favorite are heirloom tomatoes for their color and rich flavors.