Recipe: pierogy bruschetta

Ingredients

• 1 package (16-ounce) potato & onion pierogies
• 1 large clove garlic, minced
• 1 tablespoon olive oil
• 1 pound fresh mozzarella cheese, cut into 1/2-inch chunks
• 2 medium ripe tomatoes, diced
• 1/4 cup fresh slivered basil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper