Bruschetta Mozzarella

Heat olive oil in a small frying pan over medium heat. Mince the garlic and add to the hot oil; sauté for 3–4 minutes, stirring frequently, until the garlic is a light golden color. Empty the garlic and oil into a medium mixing bowl.

Dice the tomato and slice the mozzarella into small pieces, about the size of a thick coin. Chiffonade the basil by stacking the leaves, tightly rolling them lengthwise, and then slicing the resulting log into thin strips. Add the tomatoes, cheese, and basil to the mixing bowl. Add the balsamic vinegar, salt, and pepper and mix thoroughly. Set the bowl aside while you prepare the bread.

Place an oven rack in the center of the oven and preheat the broiler on high. Slice the baguette and spread the slices on a cookie sheet in a single layer. Melt the butter completely and brush lightly over each piece of bread. Toast the bread under the broiler for 4-5 minutes or until the edges of the bread are golden-brown, but keep a close eye on it so it doesn’t burn. Remove the tray and place the bread on a serving plate.

Serve immediately. You’ll hardly be able to resist.

Recipe adapted from The Pioneer Woman.