Bruschetta We cater to you Home  Contact Information Calendar News Menus Types of Events Catered Recipes Links Gilda's Club Continuing Education Classes Personal Chef Helpful Hints & Tips		Ingredient Amount French bread, or Baguette or Italian Stick or ..... 1 loaf sliced on an angle Tomato about a pound Shredded Mozzarella 8 ounces Garlic (If you really like garlic use more) 3 - 4 cloves minced  Basil (try a flavoured basil for a flavour twist) 6 - 8 leaves Olive Oil (Extra Virgin) about 2 ounces Salt and Fresh Ground Pepper  to taste f you don't have any fresh grown tomatoes use the cherry or grape ones for the best flavour. Chop the tomato in rough cubes. put them in a bowl. Add the minced garlic to the tomato. Lay the basil leaves on top of each other and roll them up. Make thin slices across the roll (this is called a chifonade cut). Sprinkle the cut basil on the tomato. Salt and pepper the tomato. Pour on the olive oil and mix thoroughly. If you let the mixture sit refrigerated for a couple of hours (or even overnight) the flavours will meld and improve.  Spoon the tomato mix onto the sliced bread. Sprinkle with the shredded Mozzarella. Put into a 350 F oven until the cheese has melted. Serve.