French Bread Bruschetta

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.