Bruchetta
1 pound (about 5 or 6) ripe plum tomatoes, seeded and finely diced
3 large garlic cloves, minced
4 or 5 large fresh Basil leaves, finely chopped
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 Tbsp. very finely diced onion
1-1/2 cups grated Mozarella cheese
1 baguette
Drain diced tomatoes in a plastic colander, over a bowl for at least 3 hours. Keep refrigerated.
Combine all relish ingredients, except the cheese in a NON-METALLIC bowl. Stir well. Let sit for about 1 hour.
Cut baguette diagonally in 2" pieces and then cut in half. Place on ungreased baking sheet; soft, cut side up. Lightly toast bread under broiler.
Just before serving add 1/2 cup of grated cheese t o relish. Spoon relish evenly over bread pieces. Sprinkle with as much of the remaining cheese as desired.
Place under broiler until cheese is well melted. Serve warm.
Serves 6.
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