Bruschetta with Mozzarella

Here is what we had for dinner last night and it was so good.  Almost as good as summertime.  Almost.

It’s been a long winter.  I have missed my fresh garden tomatoes.  In the wintertime I think Roma Tomatoes and Cherry Tomatoes are your best bet as far as flavor and texture.  Nothing worse than a flavorless, pale, and mealy tomato.    So I skip the majority of what in the market  and stick to my Romas and Cherry Tomatoes in the winter and look forward to and savor the REAL summer tomatoes. 

I found some Ciabatta bread and had them slice it for me in the store.  Then it was just a matter of dicing up some Roma Tomatoes.  I used about 6 of them.  I drizzled on some olive oil (about 1/4 cup), pressed 2 cloves of garlic, drizzled with about 2 Tablespoons of Balsamic Vinegar,  Kosher Salt, Black Pepper, and Dried Basil. 

To assemble the Bruschetta I placed the Ciabatta slices on a platter and put a piece of fresh Mozarella on top of each piece of bread.  You could toast your bread too if you’d like.  Then I scooped the tomato mixture on top of each piece.  And finally, I took my Microplane Grater and dusted the whole platter with finely grated Parmesan Reggiano Cheese.  

We dined on some leftover pasta from earlier in the week along with the fresh Bruschetta and a couple glasses of a nice red wine.  Delicious.  So nice to not have to go out for a change since that is what we usually do come Friday since I am usually not in the mood to cook come the end of the week.    This meal wasn’t really cooking now was it?