Someone has deemed it locavore month in Rochester, so here's a recipe that takes advantage of the season's wonderful tomatoes and basil, which came from my own garden. This recipe is only good when tomatoes are in season locally -- winter supermarket tomatoes just don't cut it.
This recipe is from Mario Batali, although my friend Melissa makes something almost identical. If you have a grill going, you can grill the bread. I usually just brush the breads with some olive oil and sprinkle with a little salt & pepper, then bake the breads at 400 degrees for about 5 minutes. Either way tastes great.
Tomato, Mozzarella, and Basil Bruschetta
Recipe adapted from Mario Batali Italian Grill
4 ounces fresh mozzarella, cut into ¼-inch dice
3 garlic cloves, thinly sliced (next time I'd blanch these to temper the raw garlic flavor)
1 teaspoon dried oregano, crumbled (I used fresh)
12 medium fresh basil leaves, cut into chiffonade (thin slivers)
1 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt (or table salt)
Eight ¾-inch-thick slices Italian peasant bread (I used slices of Wegmans baguette)
Coarse sea salt
Serves 4
Preheat a gas grill or prepare a fire in a charcoal grill (or preheat oven to 400 degrees).
In a medium bowl, combine the tomatoes, mozzarella, garlic, oregano, basil, red pepper flakes, and oil and toss or stir gently to mix. Season lightly with salt and mix gently again. Taste and adjust seasonings if needed. Set aside.
Grill the bread until dark golden brown lines form on the first side, 1 to 2 minutes, then turn over and repeat on the second side. (Or brush bread with olive oil, salt & pepper and bake at 400 until light golden brown.)
Arrange the grilled bread on a platter, top with the tomato mixture, and sprinkle with coarse salt. Serve immediately.