1cupchopped tomatoesI used 16 cherry tomatoes, cut into eighths
1cupmozzarella ciliegine cheesechopped
1tablespoonchopped red onion
1small jalapeño chili pepperminced
salt and freshly ground black pepper
for the bruschetta
1baguettesliced 1/2" thick on the diagonal
2clovesgarlicsliced in half lengthwise
for the marinade
Add all ingredients to a small bowl and whisk until combined (it doesn't have to be completely emulsified, just well-mixed).
for the caprese salsa
Add all ingredients to a medium mixing bowl and season lightly with salt and pepper (a big pinch of each). Add 1 tablespoon of the marinade and toss gently.
Lightly toast the baguette slices. (I do this under the broiler, with the slices on a large baking sheet. Keep a constant watch so they don't burn!). Rub each slice on one side with a piece of the garlic (this gives a hint of garlic to the bread without overwhelming the flavors). Brush the marinade over the garlic rub. Spoon the caprese salsa on top, and serve.
Caprese Salsa Fresca Bruschetta was originally published on https://soupaddict.com/caprese-salsa-fresca-bruschetta/