If desired, spread each toast point with a thin smear of Balsamic Mayonnaise and dallop with bruschetta mixture. Place under the broiler, and watch closely, just until the cheese has melted and begins to bubble a bit. Remove immediately and serve.
Hors D’oeuvres for 6-8
*Tip for Cutting Baguette Slices: It may sound like common knowledge, but I have found that if I follow the knife with my eyes and actively think about where I want the blade to land on the cutting board, my bread slices are much more likely to come out even and consistently thick. Also, a good, high quality bread knife really comes in handy. Pun intended. **If you should choose to use the Balsamic Mayonnaise, it will serve as a flavorful barrier between the bruschetta and toast point, preventing the toast point from becoming soggy. If you do not intend to serve right away, I highly suggest implementing this extra step. Enjoy!