This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Ingredients
- tomatoes: 2 piece (diced)
- red bell pepper: 0.5 cup (finely chopped)
- red onion: 0.25 cup (finely chopped)
- balsamic vinegar: 0.25 cup
- olive oil: 0.25 cup (optional)
- leaves fresh basil: 10 piece (chopped)
- garlic: 2 clove (minced)
- loaf French bread: 1 piece (1 pound, cut into 1/4 inch slices)
- olive oil: 0.25 cup (optional)
- mozzarella cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
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Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
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Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
