Easy Bruschetta Recipe With Mozzarella Recipe Cards

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but 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 the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

BRUSCHETTA WITH MOZZARELLA RECIPE

Steps:

• Cut the tomatoes roughly over a bowl to catch all the juices.
• Stir in torn basil leaves, extra virgin olive oil and salt.
• Peel garlic and cut in half.
• Toast the bread then rub the warm bread with a cut garlic cloves.
• Divide the tomato mixture and as much of the juices as you like onto prepare bread.
• Tear mozzarella into some chunks and scatter over the tomato.
• To finish, drizzle with extra virgin olive oil and sprinkle with salt.
• Serve immediately after assembly so that the bread is not soggy

BRUSCHETTA WITH MOZZARELLA

Steps:

• Heat the olive oil and garlic over medium/low heat until the garlic softens. (about 5 minutes)
• While the garlic is cooking, chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
• Add the olive oil and garlic to the bowl with the other ingredients. Leave a tiny bit of oil in the pan to toast the baguettes.
• Return the skillet to the stove and turn the heat up to medium/high.
• Add the baguette slices to the skillet and toast until golden brown.
• Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

OVEN-ROASTED TOMATO BRUSCHETTA WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 375 F. Line a large baking sheet with parchment paper, and set aside.
• Slice the Roma tomatoes into about 1/2" slices, about 5 slices per tomato. Spread the tomato slices onto the baking sheet with parchment paper. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Roast at 375 F for 25-30 minutes, until softened and slightly caramelized. Remove from the oven and allow to cool.
• While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
• Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
• Remove from the oven, and allow to cool slightly. Drizzle with balsamic glaze, and top with fresh basil leaves.