Though the region and time of bruschetta's origin is divided, it's largely agreed that the notorious Italian appetizer came to life from lower classes of society. To save old, stale bread, poorer citizens would dress some slices in oil and toast them over an open fire. It's also conceded that tomatoes, signatory of modern bruschetta, found their way into the mix from farmers who grated fresh tomatoes against stale bread to create a palatable field snack.
Prep: 10 min | Cooking: 5-15 min | Total: 15-25 min
Yields 12 portions
Tomatoes, diced (2 cups)
Fresh basil, chopped (1/4 cup, not packed)
Salt (1/2 tsp)
Ground black pepper (1/4 tsp)
Baguette, sliced (12 slices or about 1/2 baguette)
Fresh mozzarella cheese, sliced (12 slices)
Preheat oven to 350 °F or preheat broiler.
In a medium size bowl, stir together tomatoes, basil, salt, and black pepper.
Paint tops of bread slices with some olive oil. Place on baking sheet. If baking normally, bake for about 10 minutes or until tops of bread look golden. If broiling, broil 2-3 minutes (keep constant watch) until golden brown.
Remove from oven and place a slice of mozzarella on each bread slice. Return to oven and bake/broil until cheese melts.
Top bread with a helping (about one spoonful) of tomato mixture. Serve.