Easy Bruschetta Recipe
An Italian appetizer with a mozzarella twist
Servings 4
Ingredients
- 4 fresh tomatoes diced
- 2 tbsp olive oil
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped garlic
- 2 tsp salt
- 1 tsp pepper
- 1 loaf sourdough bread sliced
- 1 lb fresh buffalo mozzarella
Instructions
- Preheat oven to 450° F.
- Dice tomatoes and squeeze gently through a towel or cheesecloth to remove the excess liquid.
- Once dry, mix with olive oil, basil, garlic, salt, and pepper.
- Chill in the refrigerator. Slice bread and coat both sides with olive oil.
- Toast for 3-4 minutes on a parchment-lined baking sheet until golden.
- Top with 1 slice of mozzarella and cook further just to melt.
- Top with tomato mixture.
Notes
- I cut my tomatoes on a couple folded paper towels so that the excess liquid gets soaked up. This helps allow the olive oil and basil flavor to come forward in the bruschetta mixture rather than watering it down.
- I like oiling my bread before it cooks to ensure that it’s even, but you can also cook the bread in a pan with a little bit of oil and shake it around a bit to coat evenly.
- If you’re using mozzarella, make sure the bread is a little undercooked before broiling the cheese so that the bread doesn’t burn.
- Always taste your bruschetta mix before serving - it may need a touch of salt on top.