Kathiey's Bruschetta

Bruschetta My Way

1/4 + cup olive oil use a little extra to brush on the bread
2 Tablespoons Balsamic Vinegar I added more to taste
salt and black pepper to desired taste
1 clove fresh garlic (I used 1 tsp of freeze dried garlic) sliced or chopped very thin
4 Fresh Roma tomatoes chopped Remove the seeds if desired, I left them
1/4 cup fresh basil stems removed and chopped
1 loaf Italian or French Bread sliced I used the long slender loaf
grated parm cheese
Fresh Mozzarella Cheese sliced As much as you would like

Preheat oven to broil
Spray a foil lined cookie sheet with cooking spray
Mix the 1/4 cup of olive oil and Balsamic vinegar in a bowl and add salt and pepper to taste
Add the chopped tomatoes, chopped garlic, and basil to the oil and vinegar mixture. Stir and set aside for 10 minutes or more
Slice the bread into serving size and brush with olive oil, sprinkle with parm cheese, and then top with mozzarella cheese.
Place the bread on the cookie sheet and broil for 5 minutes or until the cheese melts.
Remove from oven and place on serving plate.
Use a slotted spoon to place the tomato mixture on the melted cheese and serve.

What to Sip Alongside Kathiey's Bruschetta

The secret to a great pairing is something crisp and high in acidity to balance all that garlic, basil, and tomato. Here are a few favorites:

Pinot Grigio or Sauvignon Blanc - bright, zesty, and always a safe bet
Dry Italian Rosé - my personal top pick, it bridges savory and fresh beautifully
Chianti or Sangiovese - if you're a red wine lover, these are your go-to
Prosecco or Sparkling Rosé - for when you're feeling a little festive!