I can only enjoy tomatoes when they are fresh from the garden. I’m talking real heirloom tomatoes that have actual flavor, not the mushy, bland kind that you get at a supermarket during the winter.
Luckily, there are pints and pints and pints of them at the farmer’s market this time of year. My favorite way to enjoy them is with a little mozzarella, garlic, and basil atop a Wheatfield’s baguette.
Start with a fresh baguette. Hopefully you have a local source for delicious bread. In Lawrence, there just isn’t anything that can top Wheatfield’s. Slice it on the diagonal so you get maximum surface area with plenty of crust in each bite.
Dice the tomatoes, garlic, and basil. The key to preventing the baguette from getting to soggy is to let the excess liquid drain off the tomato mixture, so let it sit in a fine mesh strainer for a few minutes. Toss the tomato mixture in a little olive oil then add a bit of salt and pepper. Brush the bottom side of the baguette slices with a little olive oil, too.
Add slices of fresh mozzarella, top with the tomatoes, and pop it in the oven for 10-12 minutes at 350F. Try and remember to share!
The cheesy goodness of the mozzarella, paired with the sweet tang of heirloom tomatoes is delightful, and when you add the garlic and basil, the flavors are really out of this world. There’s a reason why this is a classic combination.
Tomato and Mozzarella Bruschetta
- 1/2 pint heirloom cherry tomatoes
- 2 oz fresh mozzarella
- 1 oz fresh basil
- 2 cloves roasted or fresh garlic
- 2 tablespoons olive oil
- salt + pepper
Dice tomatoes and set to drain in a fine mesh strainer over a bowl.
Chop fresh basil and garlic, then add to tomatoes.
Add olive oil and salt and pepper to tomato mixture.
Slice mozzarella into thin slices.
Slice baguette and brush one side of each slice with olive oil.
Top the dry side of the baguette with cheese and tomato mixture. Arrange bread on dark nonstick cookie sheet and bake for 10-12 minutes.