Balsamic Vingear
Olive Oil
Fresh Mozzarella
Ciabatte (or any rustic bread)
Salt & Pepper



    1. Dice tomatoes and put in a large mixed bowl.
    2. Julienne basil and throw it in the bowl.
    3. Mince garlic (approx. 1 clove per four medium tomatoes) or use a peas, add it to tomato mixture.
    4. Drizzle with olive and balsamic vingear to coat.
    5. Season with salt and pepper to taste.
    6. Rest for at least 30 minutes to let flavors meld.
    7. Cut bread into slices and drizzle with olive oil.
    8. Toast under the broiler or on a grill, making sure not to burn.
    9. Once toasted, cut the end off a clove of garlic and rub each toast with it.
    10. Top crostinis with fresh mozzarella and a spoonful of bruschetta.

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