I am a middle school teacher, and this time of year is especially crazy. The kids know break is coming, school matters very little, parents are too caught up in holiday craziness to check up on their progress, and everyone loses their bananas. I blame all the Christmas candy.
The craziness means that right now, the only thing I want to do when I get home most days is fall on the couch and not move, until it is time for bed. Even going to the grocery store requires dealing with holiday shoppers, and that doesn’t sound fun at all. At times like these, you need something quick, easy, and light to whip up for a quick appetizer or even just a light supper.
Enter bruschetta. Super easy. Super tasty. What more could you want for a crazy December evening?
Obviously, this is even better in the summer when you can use fresh tomatoes. But even the Bushel Boys I find at the store in winter will work for this. The secret to cutting tomatoes with crushing them, is to use a knife with a serrated edge. I sometimes just use a bread knife. This cuts through the skin much more evenly, and leaves you with beautiful little pieces of tomato.
1-2 cloves garlic
1-2 T fresh chopped basil
1/2 T lemon juice
salt and pepper
1/2 cup shredded mozzarella cheese
1 loaf of baguette, or any other bread with a crunchy crust
1/4 cup feta cheese
Start by preparing the bread. Slice into 1 inch thick slices and spread out on baking sheet. Brush with olive oil. Sprinkle the top of each slice with mozzarella cheese. Put in oven to bake for 10-15 minutes.
While the bread is cooking, finely dice tomatoes and mince garlic. Combine in bowl with lemon juice, salt, pepper, and basil. You can also make this a couple hours ahead of time if you want everything to marinate a little.
When bread is done (the cheese is melted and the crusty is crunchy, with the inside of the bread still soft) serve each slice topped with a healthy scoop of tomatoes, as well as a sprinkle of feta cheese.
Yum, yum, yum.