Bruschetta

Sounds silly to write up a recipe for toast with cheese and tomato but this one needs to be exactly right.  Leave something out and it's just not the same.

My mom, sister and I came up with this version after a family trip to Northern Italy where we first had this dish.

What you need-
Baguette cut into 1/2 inch rounds
Garlic clove
Good tomatoes, seeds removed and cut into 1/4 inch slices
Fresh mozzarella, in a tub of water is the best kind, cut slightly more than 1/4 inch slices
Basil chiffonade
Olive oil
Balsamic vinegar
Salt
Pepper

Toast both sides in the oven, about 3-5 minutes per side at 375.
When the second side is done, cut off the tip of  head of garlic and rub one side of the bread with garlic.  Do not skip this step.  *
Top each piece of bread first with a round of mozzarella and then a piece of tomato.
Put back into the oven for a few minutes or until the cheese has melted and the water released from the tomatoes is gone.
Top with basil, salt and pepper and a few drops each of olive oil and balsamic vinegar.


*The amount of garlic that gets on the bread is so tiny but you will notice it.  We had to make a second tray of bruschetta and I skipped this step because I was tired.  The lack of garlic was noticed.  Every element has to be there to make this toast with cheese and tomato work.