Cookbook:Fresh Mozzarella Bruschetta
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| Fresh Mozzarella Bruschetta | |
|---|---|
 | |
| Category | [[:Category:Appetizer recipes
|Appetizer recipes ]] |
| Yield | 24 bruschette |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Appetizers
Bruschette are small, open-faced sandwiches of tomato and mozzarella cheese. They are delicious, quick and easy to make, and perfect appetizers.
Ingredients[edit | edit source]
- 1 long loaf crusty French bread
- 3 medium ripe roma tomatoes
- 3 large fresh mozzarella balls
- 24 fresh basil leaves
- Coarse salt
- Black pepper
- Extra virgin olive oil
- Oregano
- Balsamic vinegar
Procedure[edit | edit source]
- Cut bread into ½ inch (1.27 cm) slices on the diagonal.
- Lightly toast bread in the oven on both sides.
- Cut tomatoes into ¼ inch (0.75 cm) slices, and place one on each slice of bread.
- Cut mozzarella balls into ¼ inch (0.75cm) slices and place on top of tomato.
- Slice basil into thin strips and sprinkle on top with the oregano.
- Combine olive oil and balsamic vinegar (to taste) in small bowl
- Drizzle bruschette with mixture and sprinkle with salt and pepper.
Notes, tips, and variations[edit | edit source]
- An optional re-toasting with toppings on will make the mozzarella melt and be even more delicious.
- Authentic Italian bruschetta begins with rubbing roasted garlic cloves on the toasted bread slices.