As you can imagine, I've often got lots of leftover bread. It's not so hard to find ways to use it up when you like to eat things like this:
This is a basic bruschetta made of slices of thick one day old sourdough ciabatta bread, a bit of olive oil, a fresh juicy tomato, and sprinklings of mozzarella and fresh basil. There are lots of ways to make bruschetta and I often do it a slightly different way myself but I want to share a nice, quick way to do it.
5-8 slices of one day old bread (ciabatta, Italian, or other artisan bread)
1 large tomato
1 clove of garlic, crushed
coarse sea salt
extra virgin olive oil
.25 cup shredded mozzarella
3 large leaves of fresh basil, cut into pieces
1. Deseed the tomato and dice it. Place it in a bowl with the crushed glove of garlic and drizzle a little olive oil over it and sprinkle it with the sea salt. Cover it and let it marinate at least as long as it takes to preheat the oven. I like let mine marinate for a few hours, often getting it ready before the day's activities begin.
2. Turn on your oven's broiler. While it heats up, brush each side of the bread with a bit of olive oil. Spoon tomatoes on each slice and sprinkle with a bit of mozzarella. Be sure to discard the garlic otherwise someone will get a very intense mouthful! Place the bread on a cookie sheet and repeat with remaining slices.
3. Nip the pan under the broiler for 3-5 minutes, watching it carefully until the cheese is bubbly and the ends of the bread are beginning to turn golden. Before serving sprinkle with fresh basil. Serve hot!
You can easily adapt this recipe for what you have on hand. If you don't have any of the fresh ingredients, feel free to drain a can of diced tomatoes and use that instead. You can add dried basil (or oregano is delicious too!) to the tomato marinade in place of topping it with the fresh basil.