Buffalo Bruschetta

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Buffalo Bruschetta

Serves 10 to 12. Recipe is by chef Chris Wadsworth, of Restaurant IPO.

16 ozs. buffalo mozzarella

1 cup red onions, diced

2 ozs. fresh basil, chopped

1 tsp. salt

1 tsp. cracked black pepper

1/4 cup balsamic vinaigrette

4 loaves po-boy bread

12 roma tomatoes, sliced into 1/2-inch pieces

1. Chop mozzarella into 1-inch pieces and place in a food processor.

2. Add red onions, basil, salt, pepper and vinaigrette into a food processor. Blend to a creamy consistency.

3. Slice bread into 1/2-inch circles, lay on a sheet pan and drizzle with olive oil.

4. Bake at 350 degrees for 5 minutes or until golden brown.

5. Place tomato slices on bread and top with 1/2 ounce of cheese mixture.