2 pints of grape tomatoes, finely chopped
1 tub Miceli Ciliegini fresh mozzarella, finely chopped
1/2 cup EVOO
1 bunch of fine chopped parsley
1/2 cup red onion fine chopped
Sprig of fresh oregano
8 cloves of fresh garlic, finely chopped
1 sprig of fresh thyme
10 leaves of fresh basil
Extra virgin olive oil
Dash of Kosher salt
Dash of pepper
Â¼ cup Romano cheese, grated
Combine the grape tomatoes, Ciliegini cheese, parsley, red onion, fresh oregano, garlic, thyme and basil in a mixing bowl. Add olive oil and gently mix. Flavor with salt and pepper (don't be shy). Allow mixture to rest in the refrigerator overnight.
Preheat oven to 400Â°.
Slice baguette bread into medallions and place on cookie sheet. Brush with olive oil, salt, pepper. Bake in preheated oven for 8â10 minutes until golden brown.
Note: Assemble bruschetta 15 minute before serving. Top each crostini with bruschetta mix and sprinkle with Romano cheese. Drizzle with olive oil and balsamic glaze.