Tomato Herb Bruschetta


½ cup Manischewitz Concord Grape Wine
1 loaf French bread or baguette cut into 1" slices
1 lb. Plum tomatoes (about 6) seeded and diced
6 leaves or sprigs of either basil, thyme, or rosemary
6 green onions, chopped
1 Tablespoon olive oil
Olive oil to brush bread
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 large clove garlic, halved
mozzarella cheese, thinly sliced or grated

Prepare the tomato topping by combining the tomatoes, herb selected, green onion, Manischewitz Concord Grape Wine, and olive oil. Add salt and pepper.

Marinate in refrigerator for at least 2 hours.

Toast bread, rub with garlic and brush lightly with olive oil.

Strain tomato mixture to remove liquid. Place 2 Tablespoons of tomato-herb mixture on top of each bruschetta. Top with mozzarella cheese and broil about 5 minutes or until lightly browned.

Serves: 8 (2 slices per serving).