Tomato, Mozzarella & Basil Bruschetta
1(32 ounce) can diced tomatoes, drained
1 cup fresh basil leaves
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baguettes, sliced 1-inch thick (about 36 slices)
1.5 pounds fresh mozzarella cheese, slice 1/4 inch thick
Preheat oven to 375 degrees.
In the bowl of a food processor, add 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until garlic is minced. Add in tomatoes and pulse a couple more times being sure it is left somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes (mine took a lot longer) or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds (again mine took much longer). Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on a platter and garnish with basil leaves.