Baked Sourdough Bruschetta

Typically bruschetta is made with French bread and not usually baked. This recipe can be used with French bread too! I had leftover sourdough bread I needed to use and it actually came out really good! The bread was nice and toasted but not as tough as typically bruschetta. Baking the bruschetta to melt the cheese was also a game changer. I hope you enjoy!

Ingredients:

• 1/2 loaf Sourdough bread, cut into 2 inch by 2 inch squares and about 1 inch thick. OR 1 loaf French bread but diagonally in 1 inch think slices.

• 1/2 stick salted butter, melted

• 2 medium tomatoes, diced

• ~1/4 cup extra virgin olive oil

• ~1/4 cup balsamic vinegar

• 2 garlic cloves, minced

• ~5 oz. Fontina cheese, grated ( mozzarella would also be good)

• 1/3 cup basil, finely chopped

• Kosher salt for garnish

Instructions:

• Preheat oven to 375 degrees F.

• Lightly brush each piece of bread with melted butter on each side.

• Toast in the oven for about 10-15 minutes.

• Meanwhile combine vinegar, olive oil, tomatoes and garlic in a bowl.

• When the bread is done, top each piece with a portion of the tomatoes mixture making sure to drain the liquid. Then top with grated cheese.

• Return to the oven for ~10 minutes until cheese is melted completely.

• Garnish with basil and salt. Enjoy!