(Before putting them in the oven.)
I have never made bruschetta before, most likely because I had never heard of it until we went gluten free. Having an abundance of homegrown tomatoes caused me to remember the Bruschetta Lauren made this summer for Eisabeth's bachelorette party. She found some amazing bread at a local GF Bakery. I bought 3 GF baguettes and immediately texted Lauren to find out the recipe. Tomatoes, basil, and mozzarella were the main ingredients. Perfect!
1 GF Baguette
Tomatoes, chopped (I used a variety of shapes, colors, and sizes but equaled about 2 cups)
1 Garlic Clove, minced
Fresh Mozzarella Ball
1 TBS Olive Oil
1 1/2 tsp. Apple Cider Balsamic Vinegar (I didn't have plain balsamic vinegar)
Chop tomatoes. Add remaining ingredients, except mozzarella, and let sit about an hour. Slice baguette. Top with a slice of mozzarella (this will keep the bread from becoming soggy.) Add tomato mixture. Broil for a few minutes until edges of bread crisp and cheese is soft/melts.
Everything went beautifully, until I had this idea. To toast the bread nicely, I decided to place the bread atop a rack. Just when it looked perfectly done, I pulled the rack out and all of the bread tipped and dropped off the back of my oven, toppling off and dropping to the bottom of my oven. Wish I could say the bottom of my oven was sparkling clean. It wasn't. I couldn't bear to get a picture of the mess I made.
Michael suggested I just scoop the mess up and the bread and plop it back on the bread and serve it. Thankfully, I wasn't having company and it was just the two of us. We were able to ignore the black flecks that stuck to the mozzarella from the bottom of the oven and ate it anyway. He declared it one of his top 5 (well, that and I served it with steak.)