After having bruschetta in many different restaurants I made up my own variation. The amounts of the ingredients vary every time, according to what I have on hand. You can tweak this to your own tastes. Sometimes I add garlic to this but when I am making it to serve over bread to have with grilled steak I prefer no garlic and just have that nice fresh tomato flavor. This is a warm weather staple for us. Great when you are grilling steak.
Tomatoes, diced (whatever variety looks good at the store, today I used vine ripened)
Fresh basil leaves, diced
A block of part skim mozzarella cheese, cut into small cubes (I don’t always use the whole block, it depends on how many tomatoes I have)
A loaf of nice crusty bread (I love semolina sesame but they didn’t have any at the store today, so I went with a peasant bread)
1. Combine diced tomatoes, mozzarella cubes, sliced scallions, diced basil leaves, salt, pepper, olive oil in a bowl. Toss to coat everything with oil. Taste and adjust seasoning if necessary.
2. Cut bread into slices. Lay slices out on a baking sheet. Brush slices with olive oil (both sides). Broil bread slices until browned, then turn and brown the other side. Sometimes we grill them instead of broiling. Sometimes we also cut a garlic clove open and rub on the toasted bread.
3. Serve a slice of the bread topped with a generous amount of the bruschetta mixture.