Tomato, Arthichoke, Black Olive and Fresh Mozzarella Bruschetta!!

This is a really simple, fast and delicious appetizer to serve your family and friends.  I recently made this for my wife and her friends as an appetizer before they went to the movies, they all loved it.  There are only a few ingredients so it is important to use the best you can find.  You will need some vine ripened tomatoes, marinated artichokes, black olives (or green if you prefer),  fresh mozzarella, fresh parsley, garlic, good quality balsamic vinegar and extra virgin olive oil, salt and pepper, and a baguette!

Start by doing all your prep work.  Chop the tomatoes (about 3/4 of a pound of the ripest you can get, to me the smaller tomatoes work best), marinated artichoke hearts (I used about 1 small jar and a half), black olives (about 1/2 a can), fresh mozzarella (I used about 3/4 of the container) all into about the same size pieces.  I think it is important to take the time and cut everything the same size.

This is one of those recipes that when it comes to how much of each ingredient to add there really is no right or wrong, put in as much of each as you like.  If you love artichokes, add more, if your not a huge fan of black olives, put in a little or none at all, it can be totally customized to your taste.  For the fresh mozzarella, you can buy any type you want, but the smaller balls are easier because they require less chopping (I simply quartered the ones you see in the picture above).  Put all the ingredients into a large mixing bowl, now add some chopped parsley and chopped fresh garlic (I used 4 cloves chopped very small). 

Finish with some balsamic vinegar, extra virgin olive oil and salt and pepper to taste.  Mix everything together and taste. I pretty much dress it with equal parts balsamic and olive oil but you can adjust to your taste.

     Now you have to make the toast for the bruschetta topping.  Take a baguette or any french bread and slice on an angle about 1/4 in slices.  Place them on a sheet pan an brush them with a light coat of olive oil.  Place them in the oven and toast them a few minutes until just golden.  I like to put them under the broiler, only takes a few minutes so be careful, if you turn your back on them they will go from nicely toasted to burnt in a few seconds so stand by.

Arrange the toasted baguette slices on a platter and top them with the bruschetta mix.  Great before dinner or just stand alone with a nice glass of wine.  Give it a try!!  You could easily change this up to a Greek bruschetta by using calamata olives and feta, the combinations are endless!