Tomato and Basil Bruschetta

This is more of a spread than actual bru-sketta, but it's great for parties and was a winner at the one I brought this to! I like keeping them separate or else the toast would get soggy - and that would be no buono. I used 4 tomatoes for this recipe because it was for a large group, but if you're serving a smaller party, 2 tomatoes would probably be enough. Also - I like using balsamic glaze because it's a bit sweeter and thicker than vinegar, but it doesn't really matter which one you decide to use.

Tomato and Basil Bruschetta

• 4 red or yellow heirloom tomatoes, diced  
• 1/4 cup olive oil 
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic glaze (or vinegar) 
• 1 tsp brown sugar
• 1 tsp garlic powder
• Salt and pepper, to taste
• 5 basil leaves, julienned 
• 6-8 oz fresh buffalo mozzarella, diced  

Instructions: 

1) Dice tomatoes and stir in olive oil, apple cider vinegar, balsamic glaze (or vinegar), brown sugar, garlic powder, salt and pepper. Dice mozzarella cheese and stir in half of it, leaving the other half to put in right before serving. Do the same with the basil, stir in half of it. 

2) Refrigerate for about 30 minutes. 

3) Right before serving, add in the rest of the mozzarella and the basil. Serve alongside toast.