Adding a quick - and delicious - appetizer

My older brother likes to come over for dinner once a week or so, but he's a weight-lifter and feeding him enough can be a challenge. When I found out I might not have enough food to fill him up, I panicked. Fortunately my mind cranked its gears and shouted at me: "Appetizers!" I'd never made a crostini before, but now seemed like the right time. Combining my love for bruschetta with my love for adventure, I set out to create my first bread-based appetizer: the bruschetta crostini melt.

It went over in ways I hadn't expected. Even my dad, who notoriously hates "rabbit food" and cream cheese, loved this recipe. I highly recommend this recipe - for appetizers, as a dish to pass, or as a side to a meal. Be sure to always keep your audience in mind (because I know my family hates onions).

Bruschetta Crostini Melts

What you need:
1 loaf of French (or Italian) bread (about 12 slices, 1/2 inch thick)
1 1/2 c. chopped tomatoes
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/4 c. red onion, finely chopped
Cream cheese (use the amount you prefer)
Basil leaves, torn
Mozzarella cheese to top (about 1 c.)

How to make them:
Preheat your oven to 400, and lightly brush a baking sheet with olive oil. Use only enough to barely coat the sheet.

In a small bowl, mix together the olive oil, salt, pepper, garlic, tomatoes and onion until well combined. This part is actually delicious by itself.

Spread cream cheese over the tops of your bread slices, and top with the tomato mixture. Sprinkle with basil leaves, then mozzarella cheese.

Bake for 10 minutes, or until cheese is melted. Serve immediately. Would I make this again? Absolutely. I'm craving these while writing this.

AFTER