I grew up hating tomatoes. I even went so far as to tell people I allergic to them, until I wanted ketchup on my french fries. I knew that lie wouldn't be convincing for long.
As I grew older, I tried branching out and found that tomatoes aren't all bad. I still could never be hardcore and bite into one like an apple, heck, I can't even eat them on my sandwich, but I have found a new love for tomatoes when they are paired with stronger flavors that compliment, well really mask most of, the tomato flavor. That's when I discovered I liked salsa (and more than just dipping the edge of the chip into the juice) and LOVED bruschetta. This is a dinner version of my favorite recipe for bruschetta.
French Bread Bruschetta
Servings: 4
Ingredients:
1 loaf of Flaky Bread like french or italian
2 cups of shredded Mozzarella Cheese
15 oz of diced Tomatoes
1 clove of garlic
2 Tbsp of Olive Oil + more for drizzling
1 Tbsp of dried Basil
1 Tbsp of diced Onion (optional)
Directions:
Heat oven to 350 degrees.
Slice bread in half horizontally and drizzle with olive oil. Toast in oven until slightly golden on top.
Meanwhile, mix tomatoes, garlic, basil, 2 Tbsp of olive oil, and onions in a bowl. Taste and adjust seasoning if needed.
Remove bread and top with cheese.
Return to oven and melt. About 2 minutes.
Remove bread from oven and top with tomato mixture.
Slice into fourths and serve.
