Cookbook:Fresh Mozzarella Bruschetta
| Fresh Mozzarella Bruschetta | |
|---|---|
 | |
| Category | [[:Category:Appetizer recipes
|Appetizer recipes ]] |
| Yield | 24 bruschette |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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 of 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 a small bowl
- Drizzle bruschetta with the 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.