Almost nothing makes me happier than "fresh from the garden" produce. I particularly love we have some of these great Heirloom Pear and Cherry Tomatoes growing in our garden this year. They are perfect for popping in your mouth and eating fresh, topped on salads or topped on this Bruschetta.
Fresh Heirloom Pear and Cherry Tomatoes, marinated in Italian dressing, then topped on toasted Italian bread or English Muffins makes a wonderful Bruschetta or Mini Pizza. Serve as an appetizer or enjoy as a light lunch. Delicious!
|Heirloom tomatoes marinading in Italian dressing|
|All done and ready to eat|
1 doz. Heirloom Pear and Cherry Tomatoes, sliced (any small tomato will work)
2 tbls. Italian dressing (your choice)
1/4 cup butter, melted
1 cup (or more) shredded mozzarella cheese
pinch dried basil
Slice tomatoes and place in a small bowl; add Italian dressing and let marinade 30 minutes to one hour.
Preheat oven to 350. Cut Italian bread into thick slices and brush both sides with melted butter.
Place slices on a cookie sheet lightly sprayed with baking spray, and bake until bread is lightly toasted.
Remove pan from the oven, top each piece of bread evenly with shredded mozzarella cheese, then top each with sliced, marinated tomatoes.
Return to the oven and bake 5-8 minutes or until cheese is melted. Finish by dusting each with salt, pepper and dried basil.
Remove from oven, place on a serving plate. Serve immediately.