Bruschetta

Raelene was feeling a bit peckish (that's Irish for snackishly hungry) after lunch today, so I whipped up some bruschetta.  That's brew-sket-tah, not brew-shet-ta, by the way.

 
In any case, I just took a demi-baguette out of the freezer, defrosted and sliced it, then added olive oil, mozzerella frescha, finely diced onions, diced tomatoes (I used canned tomatoes because we were out of fresh ones, and they performed admirably), fresh basil, and some kosher salt.  Then I popped them in the oven at 350F for 10 minutes and we had ourselves a delicious little snack with minimal effort.

There are tons of variations to this simple recipe, but the most important element to making a good bruschetta is making sure you don't overburden the bread with ingredients.