Brushing up! -- the perfect starter

Bruschetta with Fresh Tomato, Basil, and Mozzarella
-- a meal in itself.

Bruschetta
1 round loaf of country bread -- my favorite is a rosemary sage
1 cup great extra-virgin olive oil
salt and pepper to taste

For Bread that is a few days old, and has a croutonesque texture, skip the following, for a fresh loaf proceed as follows.

Directions:
1. Preheat oven to 350 degrees Fahrenheit, combine oil salt and pepper in small mixing bowl.
2. Cut the round loaf into long slices, each one almost 1/2 inch thick.
3. Place sliced bread upon a cookie sheet in a single layer, I alternate the curve as it is easier to fit more slices this way.
4. Coat the top of each slice with 2 teaspoons of the olive oil, salt, and pepper mixture. I use a brush to evenly coat the surface of the bread. Bread that is a few days old, and has a croutonesque texture does not need to be coated.
5. PLace in oven for 10 to 15 minutes, until bread is golden brown.

Serve as is for simple bruschetta, or top with other foods.

Fresh Tomato, Basil, and Mozzarella
Ingredients:
4 ripe, medium tomatoes (about 1/2 pound each), coarsely chopped
1 cup diced or shredded mozzerella, I prefer to make small cubes slightly larger than a 1/4 inch
1 cup firmly packed, torn fresh basil leaves
2 teaspoons extra-virgin olive oil
salt and pepper to taste
12 slices of bruschetta (preceding recipe)

Directions:
1. In a bowl mix together the tomatoes, basil, olive oil, and mozzarella. Season to taste with salt and pepper. Refridgerate for at least 30 minutes and up to 2 hours, if possible.
2. Place the bruschetti on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetti. Serve immediately.

Makes 12 bruschetti