A HUGE shout out to Lindsay in Texas for this delicious recipe.
We call it "broo-SHET-uh," but I think the technical Italian pronunciation is "broo-SKET-uh."
-6 to 8 roma tomatoes
-1/2 cup fresh basil leaves (I use more since we grow our own and have it on hand)
-1-2 cloves garlic, minced
-1/2 cup sun dried tomatoes packed in oil
-1 t kosher salt
-freshly ground black pepper, to taste
-balsamic vinegar, to taste (I like just a dash; Jay likes around 2 tablespoons)
-fresh mozzarella cheese, thinly sliced artisan bread, sliced and toasted (we usually use baguettes, but the pictured rosemary olive oil loaf was great, too)
-Jay and I recently invested in a food processor, but we used to just dice everything by hand. Both ways make great bruschetta; hand dicing results in a chunkier consistency, while the food processor gives it more of a thick salsa-like texture.
Note: For best results, it's important to use fresh basil leaves and fresh mozzarella--the texture of aged mozzarella is completely different. If you want to substitute cheeses, try sprinkling grated parmesan or romano over the top of the bruschetta. [Note from AE Jones: they usually sell fresh mozzarella in the deli section - it usually comes in a package filled with special water or oil. Fresh is definitely best.]