Summer Bruschetta & Mozzarella Salad

The dog days of summer are here in Oklahoma and everyone is searching for ways to stay cool.  Cooking doesn't always top my list when it's over 100 degrees outside but I decided we needed a fast and easy summer salad/appetizer today.   With all this heat my basil plant desperately

needed a haircut anyway! 

Don't you just love fresh basil?

My favorite summer salad always includes sweet tomatoes, olive oil and balsamic vinegar.  I just added fresh basil and buffalo mozzarella then layered all the ingredients for a cool and pretty salad.  I love using colorful ingredients.

I found these colorful Dansk plates...two salad and two dinner plates for a grand total of $4.oo at a thrift store.  I though they would be fun to use for  summer salads or Italian pasta dishes.  

My guys love bruschetta and it's such a delicious appetizer, easy to make and perfect if you have a surplus of basil.

I use a demi loaf of  asiago or sourdough bread.  I drizzle each slice with olive oil, cracked pepper and sea salt and then top with roasted garlic spread and a few pieces of minced fresh garlic.    Place in a 450 oven for 3-4 minutes until the

slices crisp up. 

Remove and layer the basil leaves and cover with a slice of mozzarella.  Top with halved sweet cherry and pear tomatoes that have been salted and peppered then drizzle with balsamic

 vinegar and olive oil.

Finally a sprinkle of parmesan cheese and fresh basil. 

Bake or broil until cheese is melted for a minute or two..I usually stand and keep an eye on them as they can burn so quickly. 

Tip: I also use non-stick foil so they don't stick as the cheese melts. 

They are so pretty and don't last long at my house....I barely had time to take a picture before the guys devoured them.

They are perfect with pasta or grilled steak!

Stay cool!

I'm linking with 
Nifty Thrifty Tuesdays,
Designs by Gollum's
Foodie Friday,
Chari's Sunday Favorites and
The Tablescaper's Summer Sundays