Well, sadly the summer is coming to a close...as well as all of the fresh, delicious herbs and vegetables This is a great excuse to make and eat all the bruchetta as I can stomach...which is way too much:). I had never had this rendition before, and I’ll never go back. The garlic gives it an extra pop and makes it heavenly.
4 tablespoons olive oil
5 cloves fresh garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 whole fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground black pepper
1 whole baguette or crusty loaf
1 stick butter
fresh mozzarella cheese
In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. (If you don’t have fresh garlic, jarred minced is fine, just don’t saute.) Pour the garlic and oil into a mixing bowl and allow to cool slightly.
Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
To serve, Place 1 thick slice mozzarella on top of the bread slices, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Recipe adapted from Pioneer Woman and my Momma