Bruschetta with Cheese

Here's an easy recipe to make this summer when you want a light and tasty dish. Can be used as an appetizer or a light meal.

4 ripe tomatoes, diced small
1/2 chopped olives (green or black)
8-10 fresh basil leaves, sliced
2 tablespoons minced garlic
1/2 teaspoon balsamic vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil
French Bread, Rosemary Garlic Braid, or Tangy Sourdough
Mozzarella or Swiss Cheese
Parmesan Cheese

Preheat oven to 450 degrees. In small bowl, combine diced tomatoes, olives, basil leaves, minced garlic, balsamic vinegar, and salt and pepper to taste. Chill in refrigerator. Slice bread in 1/2 thick pieces at an angle. Using a pastry brush, coat one side of each slice with olive oil. Place oil-side down on a baking sheet. Toast in oven for 5-6 minutes until dark golden brown. Top each slice with cheese, and serve oil-side up on a platter. Generously spoon tomato topping on each slice and sprinkle with Parmesan. Makes 6-8 servings.

Wine Suggestion: Fancy Pants Pinot Grigio
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