Real Deal Bruschetta

Real Deal Bruschetta with Fresh Mozzarella and Red Wine Balsamic Drizzle

I made the mistake of ordering Bruschetta the other night at a local cafe. Lifeless, under ripe tomatoes and dried basil (not fresh?!) sat upon over dry bread that the cafe called crostini. "This is not what Bruschetta looks like!"- I screamed in my head. You should've known better, I told myself, as most restaurants make this esteemed dish with the same tomatoes McDonalds' uses on their dollar menu hamburgers.

Bruschetta is only as good as the tomatoes used. Farmers' Market fresh and Heirloom ripened are top choice for this recipe. Adding love and fragrance, abundant basil is a key ingredient as well. Fresh mozzarella over lightly toasted artisan sourdough is the perfect pillow for ripe tomato amore. The drizzle of a red wine balsamic vinagrette is the esteemed final touch. Silence is bound to insue after the first few delectable bites. The simplest ingredients at their seasonal and most flavorful moment is what creates Bruschetta that leaves one speechless. Now this is what Bruschetta looks like!

Bruschetta Topping
combine the following in a small bowl:
1 1/2c chopped, vine ripened tomatoes
10 fresh basil leaves, chopped
4 fresh rosemary leaves, minced
opt. a few leaves each of fresh thyme and oregano

Red Wine Balsamic Drizzle
whisk the following in a small bowl:
1T balsamic vinegar
1T red wine, preferably old and oxygenated
2 cloves garlic, finely minced
1/2t agave nectar
2T olive oil
pinch sea salt
fresh cracked black pepper

To assemble:
4-6 slices artisan bread of choice (sourdough works great)
4 oz mozzarella thinly sliced

1. Toast both sides of bread slices lightly
2. Drizzle lightly with red wine balsamic vinagrette
3. Place 2 slices of mozzarella on each bread slice
4. Place bread in oven at 375 degrees and take out when cheese is just melted
5. Arrange on plates and put bruschetta on each bread slice. Drizzle with with red wine balsamic vinagrette to finish. 
6. Serve and eat immediately