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Fresh Mozzarella Bruschetta
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4605220
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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
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.
