This is a fresh, colorful and very flavorful bruschetta. Excellent starter, and always a hit at buffet parties! We use a little Gorgonzola* cheese to add zing, Pecorino Romano also works well. Enjoy with a good Pinot Grigio
*Please note: do not use Gorgonzola, blue cheese or any veined cheese if there is someone with penicillin allergies.
1 loaf Italian bread (or any crusty bread)
1/4 cup balsamic vinegar
3 medium sized red ripe tomatoes, diced
3 medium sized yellow ripe tomatoes, diced
1/4 cup Gorgonzola cheese, crumbled
1 garlic clove, minced
1/2 cup extra virgin olive oil
3 springs fresh basil, ripped
extra olive oil to drizzle
Preheat oven to 350 degrees. Meanwhile, in a bowl, mix the tomatoes with rest of the ingredients and let rest for 5 to 10 minutes.
Slice the bread loaf diagonally into 1 inch slices, place in a baking dish, drizzle some olive oil and toast in the oven for 5 minutes or till slightly toasted. Remove from oven and carefully spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve immediately.