Get out all of the equipment you need for the lab.
Lay out all of the ingredients needed for the lbs. mise en place
Set the oven to broil and high.......press start!
Slice the bread on a diagonal. There needs to be 2 slices per person, so they might be thin.
This angle is called a bias cut. Make sure your knife stays angled.
Lay the bread out on a sheet tray with nothing under it. You will be broiling the bread, a substitution for toasting.
Using a small amount of oil, brush the top of the bread with a pastry brush. You don't want the bread to soak up tons of oil so be light when brushing.
Place the bread in the top part of the oven and set to broil the bread until it is a light golden brown. Remember the step to broiling!
Slice the tomato in half using a serrated knife.
Then remove the stem end and cut the tomato length wise, try to get all of the tomato slices the same width.
Cross cut the tomato to make it a dice.
Place all of the tomato in a medium sized bowl.
Dice the mozzarella cheese so it is the same size as the tomato.
Add the mozzarella in the bowl with the tomatoes.
Remove the basil leaves from the stem, then stack them one of top of each other. This cutting technique is called chiffonade.
Then roll the stack of leaves up as tight as you can.
Then using a chefs knife, slice the rolled leaves as thinly as possible.
Then using your hands,separate the individual slices and they should fall apart, being long and thin.
Add almost all of the basil in the bowl, but leave some out to garnish the platter.
Add in the 2 cloves of minced garlic.
Add in 1 tsp of oil to the tomato mix.
Add in the 1 TBS of balsamic vinegar.
Add in salt. Make sure to take it, the salt will bring out the natural flavor a of the salsa.
Mix it all together so it is combine.
Put the tomato topping on the broiled bread slice. Use all of the filling, you might have to pile it nice and high.
Place the topped bruschetta in the oven to broil. You will broil it until the cheese is nice and melty.
Lay the bruschetta on a platter and top with the remaining chiffonade basil as a garnish. Bon appetit!