Appetizers, Cooking

Tomato, Mozzarella and Basil Bruschetta


1 32-oz can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
kosher salt and freshly ground black pepper
2 large french baguettes, sliced 1 inch thick (about 36 slices)
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick

Preheat oven to 375ºF
In food processor bowl, add drained tomatoes, basil leaves, olive oil and 2 cloves of garlic. Pulse until smooth yet still somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.
Working quickly rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of tomato mixture on top of bread and cheese.
Place bruschetta on a decorative platter and garnish with basil leaves

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