balsamic sourdough with mozza and roma

Derek and I were craving bruschetta when we first came up with this idea. It didn't really end up resembling that... it took more of a "marv n joe" turn before we were finished. But regardless of its resemblance, the end result was open faced godliness! Really. Humbly speaking, these little devils were amazing! I cannot wait to make these again!

RECIPE: Balsamic Sourdough with Mozza and Roma

{What the crap, right? Yeah... titling was hard.}

Ingredients:

1 loaf artisan sourdough bread, sliced (abt. 12, 1/2"slices)

{Sam's Club has these babies in packs of two, and they're fantastic!}

5 Tbsp. olive oil {EVOO}

1-2 Tbsp. balsamic vinegar

1 Tbsp. garlic powder

2 tsp. dried basil

Roma tomatoes (abt. 3, sliced the long way)

salt/pepper (freshly ground, of course, and to taste)

fresh mozzarella cheese (abt. 3/4 lb, sliced)

Directions:

Place the bread slices on a baking stone {Pampered Chef is superior by far.}. Combine EVOO, balsamic vinegar, garlic powder and basil in a small bowl. Mix well. Spoon and spread mixture onto bread slices. Layer Roma tomato slices next. Then salt and pepper your tomatoes to taste. Top with mozzarella cheese. Broil in the oven until cheese is melty, bubbled and browned. Serve warm.