Bruschetta

Ingredients
1 loaf of baguette, cut into pieces about 1/2 inch thick
1 cup of tomatoes, diced
1 - 8 oz tub of fresh mozzarella (get the small ones, slice them in half. you'll need about 15 of them)
2 cloves of garlic, minced
1/2 tbsp anchovy paste
1/2 tbsp capers (optional)
1/2 cup of LunaOlivo Basil Oil
LunaOlivo Modena Balsamic to drizzle

First, start on the tomatoes. Heat olive oil on high heat until it's hot (you should see thin white smoke when this happens). Pour in garlic and anchovy paste (pictured left). Stir quickly until well mixed, but make sure your garlic doesn't burn. This should take about 30 seconds. Next, pour in the tomato, capers, and a pinch of salt (pictured right). Stir quickly again, for about 30 seconds and remove from heat. Transfer to a bowl so that your tomato doesn't continue to cook.

Ok, back to business. Very generously coat a griddle with olive oil. Make sure that all parts of the bread touching the griddle has olive oil on it. We're basically searing it in oil to make it super flavorful and crispy. Cook on medium-high heat for 2-3 minutes. It should have a golden brown crust on it at this point! Before flipping to the other side, generously brush the tops of the bread with olive oil and sprinkle with salt.

After you flip the bread, place the mozzarella on top. It won't have enough time to melt, but it will be slightly warmed. Cook for another 2-3 minutes and remove from heat. Place on a platter and...

...top with fresh basil and the bruschetta. This can be served right away while it's warm or served when it's cooled. It's yummy either way! Don't forget a drizzle of LunaOlivo Modena Balsamic!

These would be great to serve at a party as finger food. You'll definitely wow your guests with its crispy seared baguette and super savory taste!