Bruschetta with Mozzarella and Tomatoes

I have been making this appetizer for years. I think I made it for the first dinner party I ever hosted, which occurred back in 1999 while I was still in college. I had just moved into a downtown loft and I was so excited to have a few friends over for baked ziti. My love for entertaining hasn't waned and I have served these quite a few times over the years. The tomatoes and basil were fresh from my mom's garden. Sometimes I will through the bruschetta under the broiler for a minute or two before serving to melt the cheese a little, but they taste great warm or cold. I have also added a splash of balsamic to add a little kick.

Bruschetta with Mozzarella and Tomatoes

• 1 large bunch of basil (about 1/8 pound), coarse stems discarded
• ½ pound mozzarella, chopped fine
• 2 tomatoes (½ pound total), seeded and chopped fine
• ¼ cup extra-virgin olive oil, divided
• 1 baguette, cut diagonally into ½ inch slices
• 1 garlic clove, halved

Chop the basil fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste, toss with half of the olive oil. Brush the baguette slices with the remaining olive oil and rub each with the garlic clove half. Lay the baguette slices in a single layer on a baking sheet and broil for 2 to 3 minutes, until just starting to brown. Spoon the tomato mixture onto the oiled sides of the toasts and serve.