Everyone's Favorite Bruschetta

Updated at: Wed, 16 Aug 2023 17:59:44 GMT

Step 1

Begin by cutting tomatoes in half, and squeezing all the guts out over a trash can, you want to use mostly the firm outer parts of the tomatoes here. We don't want a whole lot of the flesh, it will make your bruschetta too watery.

Step 2

After squeezing out the insides of the tomatoes dice the remaining shells and throw in a large bowl.

Step 3

Finely chop the basil and mix it into the bowl.

Step 4

Open the mozzarella pearls and drain any excess water, and add to the bowl.

Step 5

You can now add the balsamic and olive oil. Now is a good time to stir and combine all the ingredients.

Step 6

Add Minced garlic and stir once more.

Step 7

Now you can taste and add salt and pepper as desired.

Step 8

Cover bowl and leave in fridge for atleast 6 hours to make sure the mixture melds nicely. It's best to make this the night before and let it sit in the fridge all night, but you can also prepare in the morning and have it in the fridge until dinner.

Step 9

Prepared a foil baking sheet and set the oven to broil. Slice the baguettes in individual slices (bite size).

Step 10

Use a marinade brush or equivalent to spread olive oil mixture on the face of each slice layed on the baking sheet.

Step 11

Combine olive oil and Minced garlic in small bowl. Sometimes I even microwave the mixture for about 10-15 seconds just to make sure it's well combined.

Step 12

Arrange the baguette slices on the baking sheet and use your marinade brush to liberally spread the olive oil mixture onto the baguette slices.

Step 13

Pop tray in oven and watch. Once edges start to get crispy and middle is bubbling, remove from oven.

Step 14

You can keep them crispy by pouring in a bowl lined with a cloth napkin and cover with the cloth napkin until ready to serve.

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