Not that long ago, Eric and I found ourselves finished with the day's work and discovered a magnanimous void in the pit of our stomaches... What was that? we wondered. Could it be hunger? Yes, indeed! A mighty hunger so great that minstrels from near and far would sing of it's endless greed. There was but one solution, and being that it was so near the end of a very long day, we scrounged through the fridge and pantry to find, much to our joy, a zucchini, onion, tomato, parsley, fresh mozzarella, and same day-old baguette. Without much ado, we hastily sliced and diced our treasured objects, gingerly caramelized the onions, quickly sautéed the zucchini, and neatly dressed the tomato in balsamic vinaigrette. After the baguette came out of the oven all oozing and goozing with melted and browned mozzarella, we adorned its scrumptiousness with a crown of lovingly prepared veggies and feasted a meal so full of delicate and powerful flavor, that the mighty hinger void was satisfied and forever silenced... well... at least until the following morning.

Stomach-Void-Satisfying-Bruschetta:

Serves 2-4

1 day-old or toasted baguette cut in half lengthwise

1-2 balls fresh mozzarella, sliced

2-4 fresh tomatoes, diced

1 onion, sliced and caramelized

2 zucchini, diced and sautéed in extra virgin olive oil until just softened (1-2 minutes)

Freshly chopped Parsley to taste

Salt and Pepper to taste

2-3 Tbs Extra virgin olive oil for drizzling and the vinaigrette

1-2 tsp Balsalmic Vinaigre

1. Preheat oven to 400 degrees and then add the baguette topped with the mozzarella. Toast until the cheese is nicely browned

2. Put the cut tomatoes into a large bowl and coat with the vinaigrette (1:3 ratio Balsalmic to Olive oil)

3. Add the zucchini and caramelized onions and right before the bread comes out of the oven, toss together being sure to taste for seasoning

4. Once bread is removed from the oven , immediately add the chopped parsley and drizzle with olive oil. Cut into desired-sized pieces, and top with the veggie mix (be sure to use a slotted spoon for the veggies so that you don't end-up with a soupy mess).

5. Eat already!

Hope you enjoy!

Luv,

Dre