Saturday, September 10, 2011

Bruschetta with Tomatoes and Mozzarella

  • 1 baguette
  • 8 Roma tomatoes or 10 quartered grape tomatoes, quartered
  • 1-2 garlic cloves, minced
  • 5-6 fresh basil leaves, minced
  • 1 package fresh mozzarella pearls
  • extra virgin olive oil
  • balsamic vinegar
  • kosher salt
  • fresh ground black pepper

Add tomatoes, garlic, and basil to a bowl and stir gently with a spatula. Break apart the mozzarella pearls with your fingers and add to the bowl of tomato mixture. Drizzle the tomato mixture with olive oil and balsamic vinegar and then mix gently with the spatula until all the ingredients are well coated with the vinaigrette. Add salt and pepper to taste. Set aside.

Heat broiler.
Slice the baguette diagonally. Brush both sides with olive oil. Place on a cooking tray and place onto the lower rack of oven until golden. Spoon tomato mixture onto each baquette slice and place back into the oven on the lower rack for just a few mintutes until cheese is melted. Serve immediately.

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