Fresh Mozzarella Bruschetta
Bruschette are small, open-faced sandwiches of tomato and mozzarella cheese. They are delicious, quick and easy to make, and perfect appetizers.
Total Time
15 minutes
Servings
24 bruschette
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
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.
- •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.