Tomato Bruschetta
Bruschetta is an ultimate appetizer classic. Toasted bread with sweet tomatoes, fresh basil and mozzarella is a great way to start your dinner party, as a snack or a lunch during a busy day. There is not many more comforting little bites than this.
It’s true that this recipe is perfect during late spring and through summer as it’s the best time to get your hands on sweet and juicy tomatoes in every shape and colour. If I’m being honest, I love to enjoy this small treat during any season. If I get a craving for bruschetta during winter, I make sure to buy good quality ingredients – organic and from a farmers’ market.
Mozzarella. I’m sorry but who doesn’t love cheese and a warm, gooey cheese that pulls away when you are taking a bite? Well, I definitely do love a good cheese pool. Combined flavours with fresh basil and extra virgin olive oil on top is a true match made in heaven. If you are feeling extra naughty I recommend shredding some Parmigiano on top while the bruschetta is still hot. Mamma mia!
Tomato Bruschetta
Ingredients
- 1 Large Baguette
- 1 Garlic Clove
- 4 Medium Ripe Tomatoes
- 150 g Mozzarella
- 2 tbsp Olive Oil
- Fresh Basil
- Salt & Pepper
- Parmigiano Reggiano optional
Instructions
- Preheat oven to 180C. Cut the baguette into medium thickness slices. Place the bread on the baking tray. Peel garlic and cut in half. Rub each bread slice with garlic.
- Cut the tomatoes and mozzarella into small/medium cubes. Place in a bowl. roughly chop a handful of fresh basil and place it in the bowl. Add olive oil and season with salt and pepper. Mix well.
- Place 1-2 tbsp of tomato salad on each slice of bread. Place in the oven and bake for 10-13 min until tomatoes are nice and soft, and mozzarella cheese melted.
- Drizzle some extra virgin olive oil on top and sprinkle some parmesan cheese (optional). Enjoy while it’s still hot.