Kendall's Bruschetta

So this week I decided to do one of my signature dishes, bruschetta. A classic Italian appetizer made with only five ingredients, it is one of my most favorite things to both make and eat. I first created my version of the dish when I was in high school and was preparing for a party to celebrate some thing or another. I had heard of bruschetta before and knew what was in it, but had never seen it or eaten it. Instead of doing what any normal person would do and looking up the recipe online, I decided I knew how it should go and in the end, created my own version. Here is my original recipe for simple bruschetta.

Ingredients:

1 French baguette
1 bunch of fresh basil
1 log of mozzarella
2 regular tomatoes

Directions:

1) Start by pre-heating the oven to 350 degrees. Next begin cutting the bread into slices about 1/2 inch to 1 inch thick

2) Next place the pieces onto a foil-covered cookie sheet spaced evenly apart

3) After the bread is done, pour a little extra virgin olive oil (evoo) over them. I fill the cap from the evoo bottle with the oil and then I can usually cover between 3-4 slices of bread.

4) Once the evoo is finished, cut your tomatoes into slices less than a 1/4 thick

(then cut the tomatoes in half down the middle)

5) Place the tomatoes over the bread, they should fit perfectly but if there is some overlap or under lap that's ok)

6) Next step, mozzarella! Cut the log into slices the same size slices as the tomatoes (less than 1/4 in. thick and then in half)

7) Lucky number 7 is basil (One of the best smells in the world <3) Tear the leaves from the stem and if they seem to be larger than the size of the bread, tear them in half hamburger-style)

Place on top of the cheese

8) Pour evoo over the un-cooked bruschetta so the basil and cheese will absorb some.

9) Place the cookie tray in the oven for about 20 minutes or until the cheese has melted. If some of the basil has darkened or looks crispy, that's ok.

The cheese will drip and the basil will move, both are completely normal and to be expected so don't worry!

Tips and experiences:

*Use fresh basil leaves, anything else will not work

* Mozzarella logs are the thing to use, nothing shredded or the like.

* The ideal tomatoes are not Roma or from the vine but just regular tomatoes

*If you like them, pine nuts make a nice addition to the bruschetta (it would go on top of the cheese and with the basil)

* This appetizer is filling so be aware that it will fill you up :)

* Also know that once cooked, the tomatoes will be HOT so be cautious when taking a bite.

ENJOY!!!