We’ve made it a habit this summer to make a family trip to the Farmers Market in downtown Birmingham on as many Saturday mornings as possible. This weekend we got there a little late but still managed to score some yellow summer squash, green beans, corn, garlic, tomatoes and some gorgeous flowers for our table. We also decided to try something from Birmingham Breadworks for the first time and settled on a baguette.
After picking up the tomatoes and baguette (and remembering that our basil crop at home is booming), I knew that we would have to make this easy bruschetta for lunch. This bruschetta was the perfect light lunch, packed with flavor for a hot summer day. Factor in the minimal oven time and we were sold. You should be too! Seriously, go grab a baguette and give this bruschetta a try today!
- 1 French or Italian baguette, sliced thin (approx. 3/4 inch thickness)
- fresh mozzarella
- fresh basil, cut or torn into small pieces
- chopped tomatoes
- olive oil
- balsamic vinegar
- garlic salt
- chopped onion (If you’re not allergic like I am, by all means throw in a little chopped onion with the tomato for more flavor.)
- Preheat oven to 350 degrees.
- Place bread slices on prepared baking sheet or Silpat.
- Drizzle or brush each slice with a little olive oil. Lightly sprinkle with garlic salt.
- Top each piece with a thin slice of fresh mozzarella.
- Bake for about 4-5 minutes until bread is lightly toasted and mozzarella softens.
- In a small bowl, combine chopped tomato (and onion if you decided to go for it) with a splash or two of balsamic vinegar and a dash of pepper. Let sit while bread is cooking.
- Take bread out of the oven and top each with a little of the tomato mixture and some fresh basil.