Homemade Bruschetta

Here's the deal- I don't really like tomatoes.

I know, you're all riveted. Great start to the blog post Laura, great start.

For some reason the texture and smell of raw tomatoes by themselves gives me the heebie jeebies.

That being said, the bruschetta I make is the closest I ever get to eating them...but that's it tomatoes- don't push your luck.

Today we'll be making this:

Yeah, uh-huh. It's good. This recipe is meant for two, so double/triple as needed!

WHAT YOU'LL NEED (serves 2-3):

1 medium tomato

4 basil leaves

1 clove garlic, minced

1 tbsp worth minced onion

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp dried oregano

1/2 tsp olive oil

1 tsp balsamic vinegar

1 ounce mozzarella cheese

french bread

HOW TO MAKE IT HAPPEN:

1. parboil tomatoes: bring water to a boil, remove from heat, throw in tomatoes for a minute. this will make it super easy to peel the skin off!

2. dice up your tomatoes- getting rid of the nasty, slimy seed part. [shudder]

3. mince garlic and onion, and  chiffonade your basil.

4. throw sliced bread in 350 degree oven to toast lightly

5. mix all ingredients, place on bread, cover in cheese, and top with basil and black pepper.

6. bake at 350 until cheese is lightly melted!

bah. raw tomatoes.

parboiling makes skin removal easy peasy

dice.

mince.

chiffonade.

mix it up.

top it.

melted perfection.

Now, if you're looking to make this a little more healthy (or are a terrible person and don't like cheese) skip the mozzarella! This would still be good served cold instead of hot. I mean, clearly my vote is pro-cheese, but that's just me.

Now, along with my cranberry pecan dip, this is one of the best things to make for a small gathering- quick, easy, and delicious!
What's your go-to party snack?