Italy will forever have a special place in my heart. While I was in undergrad, my friends and I spent four weeks wandering the streets of Florence while taking an art education class. Needless to say, the month consisted of the three C’s – Chianti, carbs, and cooking. After our classes, we would go to the food market in the heart of Florence and get lost. We would buy fresh veggies and herbs, homemade pastas, and more wine than our arms could carry. During that time, I adapted a bruschetta recipe that is not only so simple, but without a doubt, always a hit.

Ingredients:
-any type of bread to your liking. I use a crusty baguette.
-extra virgin olive oil
-balsamic vinegar glaze
-fresh basil
-tomatoes
-mozzarella (the fresher, the better)
-roasted red bell peppers (you can make your own, but I just buy them from the store)
-garlic cloves

Directions:
1. Turn the oven to 350 degrees. While the oven is heating up, slice the baguette into thin pieces. I’ve found that cutting the bread at an angle is the easiest way to get the slices nice and thin.
2. Place the bread pieces on an oven sheet. Drizzle the bread with olive oil and place into the oven for 10 minutes.

3. While the bread is in the oven, slice the tomatoes, basil, mozzarella, and bell peppers into thin slices.
4. Take the oven sheet out of the oven. While the bread is still warm, rub the garlic cloves onto the slice baguette.

5. Once the garlic is on the bread, place the basil, tomatoes, mozzarella, and bell peppers on top of the bread.

6. Enjoy!