Classic Bruschetta

The term bruschetta really applies to the toasted bread used in this classic Italian appetizer.  There are countless ways to top these little crusty finger foods (which I am sure we will see more of), but I thought it be fitting to start with a classic topping of basil and tomato.  I like the addition of fresh mozzarella and reduced balsamic.  It's like having a chilled version of a Margherita pizza with a little sweet tang to it.  The key here, like salsa, is to allow the flavors to meld in the refrigerator for at least 4 hours, but overnight would be better.  I like to use vine ripened tomatoes and I like the mild flavor and firmness of this tomato.  Be careful when dicing them, as with any tomato, they can have a tendency to mush.  I found that dicing the tomato skin side down, and using a really sharp knife, helps to keep the mushing to a minimum.

For the Topping:
8 Vine Ripe Tomatoes, Seeded and Diced
5 oz Diced Fresh Mozzarella
1/4 Cup Balsamic Glaze (you can find this in the stores or make your own)
1 1/2 Tbs Chopped Fresh Basil
1 Tbs Extra Virgin Olive Oil
1 tsp Chopped Garlic
Kosher Salt and Freshly Ground Pepper to Taste

For the Bruschetta:
1 French Baguette, Sliced into 1/2" Slices
Extra Virgin Olive Oil for Drizzling
Kosher Salt and Freshly Ground Pepper to Taste

In a medium sized glass mixing bowl combine the diced tomatoes, mozzarella, basil, tablespoon of olive oil, garlic and kosher salt and pepper.  Stir to combine well.  Cover with plastic wrap and put in the refrigerator for at least 4 hours so the flavors have a chance to develop and meld.  To prepare the bruschetta, heat your toaster oven or regular to broil (high if you have the option).  Lay the baguette slices on a baking dish and drizzle with olive oil and season with the kosher salt and pepper.  Place under the broiler and toast till the top is golden brown but the bottom is only slightly toasted, for about 3 to 5 minutes depending on the size of the rounds.  I think that this is the best way to make the bruschetta because leaving the bottoms barely toasted allows for a crunchy top but soft finish, much like a good crouton.  Remove the toasted bruschetta from the oven and plate.  Top each one with about a 1 or 2 Tbs of the tomato basil mixture.  Drizzle with the reduced balsamic and eat!