Warm tomato & mozzarella bruschetta

Warm tomato & mozzarella bruschetta recipe

NGREDIENTS:
8 slices crusty Italian bread (I used my No-Knead Crusty Artisan Bread recipe)*

16 oz. (2 cups) fresh cherry or grape tomatoes, halved*

1 large (or 2 small) garlic clove, minced

2 teaspoons olive oil, plus more for brushing and drizzling

1 teaspoon balsamic vinegar

8 oz. fresh mozzarella, sliced thin (I recommend Galbani Fresh Mozzarella)

1/4 cup packed basil leaves, chopped

Salt and freshly cracked pepper, to taste

DIRECTIONS:
Preheat oven to 350 degrees F.

Slice bread into thin (about 1/2-inch) slices and place on a baking sheet. Brush the tops of each slice generously with olive oil. Bake for 10 minutes and remove from oven. Maintain oven temperature.

Meanwhile, in a medium bowl, toss tomatoes, garlic, olive oil and balsamic vinegar together until evenly coated.

Once bread slices are warmed, top each with sliced mozzarella and tomatoes. Return bread to the oven for 6-8 minutes to warm and soften tomatoes and mozzarella.

Remove from oven and drizzle each slice with a little olive oil. Sprinkle with chopped basil, salt and pepper. Serve warm.

Cooking

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