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

• 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

1. Cut bread into ½ inch (1.27 cm) slices on the diagonal.
2. Lightly toast bread in the oven on both sides.
3. Cut tomatoes into ¼ inch (0.75 cm) slices, and place one on each slice of bread.
4. Cut mozzarella balls into ¼ inch (0.75cm) slices and place on top of tomato.
5. Slice basil into thin strips and sprinkle on top with the oregano.
6. Combine olive oil and balsamic vinegar (to taste) in a small bowl
7. Drizzle bruschetta with the mixture and sprinkle with salt and pepper.

Notes, tips, and variations

• 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.