Last Blast Tomato Bruschetta

It’s the last stretch of summer so time savor the final days and weeks of this season's veggies.  Of course you can get tomatoes and corn and peppers any time of the year, but isn’t there something about a local summer tomato that just tastes 100 times better?  They’re so juicy and sweet that you can gulp them down plain or showcase them as the main ingredient in your recipe.  Somehow, a January hoophouse tomato just doesn’t taste the same, right?!

So here’s a little appetizer (or main course even!) recipe that uses these fresh summery gems as the star ingredient.  Simple ingredients you most likely have on hand make this tomato bruschetta not only delicious, but easy.  My cousin-in-law,  Jen, made this last night for everyone at the beach so it’s great for a crowd.  Enjoy!

Last Blast Tomato Bruschetta

8 really ripe tomatoes (Romas work great here, as do multi-colored heirlooms), chopped
4 cloves garlic, minced (or more...can there ever be too much garlic?)
a whole bunch of fresh basil, chopped
a few really hefty shakes of balsamic vinegar
a couple teaspoons olive oil
good quality kosher salt
fresh ground pepper
1-2 cups grated mozzarella (we used Organic Valley)
1 French baguette (I am of course partial to the WGG Lyon bakery ones)

Cut the baguette into ½ inch rounds.  Toast in the oven on 350 until crisp.  Top each round with a little grated mozzarella and pop back into the oven until the cheese is melted and tops are a little crispy.  

Meanwhile, combine your tomatoes, garlic, basil, vinegar, olive oil, salt, and pepper.  Top your bread rounds with this mixture.  Serve immediately.  We just set out the big bowl of the tomato mixture and let people top their bread on their own so the crisps didn’t get soggy.