Quick and Easy Bruschetta

One of our favorite restaurants in North Liberty, Iowa has the BEST bruschetta. Kyle and I always crave it and are tempted to make the 4.5 hour drive there from Minnesota just for the appetizer (don't worry, we haven't gotten to that point....yet). We have however found a recipe for at home! We made it as simple as possible. 

 

Ingredients: 

• 1 loaf of wheat french baguette (or french roll)
• 1 can of petite diced tomatoes with garlic, onion, and basil (no salt added), OR 1 container of Pico de Gallo  (your favorite flavor) 
• Balsamic Vinegar 
• Mozzarella Cheese 
• Parmesan Cheese (I bought the fresh Parmesan that comes in a round container, we call it the fancy Parmesan, haha) 

Directions: 

• Heat oven to BROIL 
• Slice bread about the width of your pinky 
• Place bread on a greased baking sheet 
• Heat bread until it is just starting to brown (about 2 minutes depending on your oven) 
• Drain pico de gallo or tomatoes (depending on which you use) so that you only have the tomato chunks and no extra juice (it will make your bread soggy otherwise)
• Sprinkle mozzarella cheese on bread, lay on tomatoes, sprinkle parmesan 
• Cook for about 3-5 minutes (you want the edges to just start turning) 
• Drizzle on balsamic vinegar 
• Voila! 

Optional: add garlic and onions, olives, etc, all to your preference :)