Hot summer afternoons, when the tomatoes are ripe and the air is heavy, are the perfect time for this fresh Italian appetizer. After my post on Facebook, I had several questions and one phone call about how I make this summer treat.
I generally purchase the toasts (garlic and cheese seasoned) at the local Italian produce shop. I place these on a cookie sheet and put a very thin slice of mozzarella cheese on each. Then I bake them in a 400F over for five minutes. Remove and let them cool for five minutes while you prepare cocktails. The mozzarella cheese is probably not common, but I like to add it as it stops the toasts from crumbling into pieces when you bite into the bruschetta and it also adds a nice flavor.
Using a tablespoon I top each toast with the tomato mixture and then a little shaved Parmesan cheese for both effect and flavor. These little gems are always popular and taste so good and fresh in the summer time.