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tomato bruschetta

Makes about 12 pieces

Bruschetta is Italy’s rustic answer to the canapé. Instead of delicate rounds, bruschetta are thicker slices of toasted bread topped with almost anything you like, and served warm or at room temperature. For best results, use small pieces of hearty bread, and feel free to either leave the crusts on or cut them off, as you like. You can toast the bread early in the day and make and refrigerate the topping. Then assemble the bruschetta just before the party starts.

  • 1 long baguette
  • 3 tablespoons extra-virgin olive oil
  • 1 large ripe yellow tomato, diced
  • 1 large ripe red tomato, diced
  • 1 medium-sized ball of fresh mozzarella, diced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 2 chives, finely chopped

Preheat oven to 400°F. Slice the baguette fairly thin, on an angle, to create a larger surface for the toppings. Brush the top side of each piece with extra-virgin olive oil, and toast lightly for approximately 3–5 minutes. Let the toasted bread cool before adding the toppings.

In a mixing bowl, combine the yellow and red tomatoes and the mozzarella. Add the remaining extra-virgin olive oil and the balsamic vinegar. Season with salt and pepper and toss. Spoon enough topping over each piece of bread to cover it, but don’t overload the bruschetta. Sprinkle chives over the top of each piece, and arrange on a simple platter. Then smile and say, “Ciao, bella!”

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