Tomato bruschetta

4 Jun

1-2 tomatoes
1 onion
fresh basil leaves
olive oil
loaf of baguette (crusty French bread), sliced

Chop the tomatoes and onion and toss with drizzle of olive oil and snipped basil in a bowl.

Place the bread slices on a baking stone or cookie sheet and broil until just golden. Flip them over and top with a small slice of mozzarella and a big scoop of tomato mixture. Toast again for about two minutes. Buon appetito!


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