Tomato Basil Bruschetta with Fresh Mozzarella

Tomato Basil Bruschetta with Fresh Mozzarella:

1 1/2 tbsp finely chopped garlic
1 1/2 tbsp olive oil (for sauteing)
2 big red tomatoes (or three medium sized tomatoes), finely chopped

1/4 cup fresh basil, finely chopped

1 (8 oz) container of fresh mozzarella balls, (each piece quartered)

1/2 tsp dried oregano
1/2 tsp fresh ground pepper

1/2 tsp sea salt
olive oil
parmesan cheese
balsamic glaze

skinny baguette (sliced into 1/2 inch pieces, at an angle)

In a saute pan, heat the garlic in the 1 1/2 tbsp of olive oil on a medium heat for about 2 minutes. Place garlic into a medium size bowl, add the diced tomatoes and fresh mozzarella, and mix together. Add the basil, oregano, salt, pepper, and a little bit of olive oil and mix together.

 

Serve on freshly sliced baguette rounds that have been lightly brushed with olive oil and lightly toasted in the oven. Sprinkle the Parmesan cheese and drizzle the balsamic glaze over the top, just before serving.