Heidi's Bruschetta

Featured in the July 2015 edition of 'In The Loop' Magazine

Ingredients:

1. 1 Baguette or Ciabatta loaf, sliced 1/4'' thick

2. Extra virgin olive oil (Enough to brush on each slice and baking sheet)

3. 4-6 Garlic cloves, crushed (Reserve half to mix with tomatoes)

4. 3-4 cups Tomatoes, roughly chopped (I like to use a variety for color)

5. Large handful of fresh basil, roughly chopped

6. 1 heaping tablespoon Thyme, chopped

7. 1 medium Shallot, caramelized

8. Freshly ground black pepper and salt, to taste

9. Freshly sliced or shredded Mozzarella (Enough to top each slice)

10. Your favorite balsamic vinegar to drizzle on top of bruschetta prior to serving

11. Optional: 1/2 cup Black olives, pitted and sliced

Directions:

1. Preheat oven to 425°F.

2. Line large baking tray with foil.

3. Mix 1/2 cup olive oil and half of the garlic in a ramekin. (If you run out, make more)

4. Using a pastry brush, lightly brush foil with oil. Also brush individual bread slices, then pre-bake for 3 minutes, or until lightly toasted.

5. Remove bread slices from oven and set aside.

6. Mix all remaining ingredients aside from mozzarella.

7. Generously spoon mixture onto each slice of bread, then top each piece with mozzarella,

8. Bake 3-5 minutes, or until cheese is completely melted and slightly browned.

9. Place on your favorite platter and serve!

Wine Recommendation: Boekenoogen (2015) Pinot Noir. Bernardus Winery Tasting Room located at 24 West Carmel Valley Road, Carmel Valley, CA 93924.