Here is a recipe for my favorite bruschetta in the world. It's not your typical bruschetta. It's no frills, very rustic, and I think very delicious. Here's how to make it.
Start with cherry tomatoes. Wash, dry, and remove the stems.
Put them on a cookie sheet and drizzle generously with olive oil. Sprinkle with salt & pepper, dried oregano, and garlic powder.
Put in a 350 degree oven and roast for 20 minutes.
Remove from oven and let sit. Once they are cool, spoon the tomatoes (and all juices) into a bowl.
Lightly grill (or toast) both sides of sliced ciabatta bread. Try to control yourself from nibbling on the bread. Can you imagine being in the bakery when this loaf came out of the oven? Heaven.
Rub the grilled bread with a large garlic clove. This will infuse the flavor of garlic into the bread.
Next, spoon the tomatoes onto the bread and top with....
fresh, sliced mozzarella. Once again - use control. Remember you have guests to feed.... : )
Top with basil leaves and a drizzle of extra virgin olive oil. Only use your fingers to eat this and only serve with red wine.
I have made this as an appitizer and also served as a side dish in lue of a salad. It can be a quick lunch on a lazy afternoon, a dish to share with your girlfriends before going to a movie, or something special made just for YOU after a long day at work. However you decide, please indulge.
And just as an FYI - this dish is also amazingly good cold the next day. Trust me, I know.... wink, wink...