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Dairy
Easy
20 Minutes
Diets 
Here is another wonderful way to use basil, and I think that this recipe is probably what put the whole notion of growing basil into my head in the first place. It is so versatile, and can be used any time of day. I was at a party recently, and the waiter passed around mini bruschettas made from six-grain baguettes for hors d’oeuvres.
Yield: 16-18 pieces
1 long French baguette
1 tablespoon Gefen Extra-Virgin Olive Oil
2 cloves garlic, minced
grated mozzarella cheese
1/2 red onion, finely diced
2 cups cherry tomatoes, coarsely diced
6 to 8 basil leaves, cleaned and chopped
salt, to taste
freshly ground pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
Cut baguette diagonally into one-and-a-half-inch-thick pieces. Brush both sides generously with olive oil and rub a bit of minced garlic onto each slice. Place in a single layer on a cookie sheet and bake for five minutes or until they look toasted. Turn slices over and sprinkle with mozzarella cheese and bake for three more minutes.
Meanwhile, mix the onion, cherry tomatoes, and basil leaves in a bowl. Mix gently and sprinkle with salt and pepper.
Spoon this mixture over the bread and serve immediately.
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