After discovering the many health benefits of tomatoes, I was in search of a recipe that highlighted these juicy, love apples. Thank goodness for a sweet man with a love for Italian who introduced me to this delicious, classic bruschetta recipe. And to my surprise, it can be made with or without the mozzarella for all my vegans out there! Buon appetito!
Try this bruschetta as an appetizer served with my savory zucchini fettuccine and butternut cream sauce!
Classic, Italian Bruschetta
ingredients
- 1 classic Against the Grain baguette, sliced
- 10.5-oz carton NatureSweet cherub tomatoes
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 4-oz. freshly grated mozzarella (optional)
- 6-8 fresh basil leaves, chopped
- 1 tbsp balsamic vinegar
- salt & pepper, to taste
instructions
- Preheat the oven to 400 degrees F.
- Place bread slices on a baking sheet and drizzle with olive oil.
- Char bread on each side, 3-4 minutes per side. (Keep an eye on the bread! These babies get toasted pretty quickly!)
- Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti.
- Dice the tomatoes, while trying to remove the seeds... if you don't get all the seeds it's no big deal ;)
- Place the chopped tomatoes, grated mozerella, minced garlic and basil into a small bowl and loosely combine.
- Add salt and pepper to your tasting and gently toss the mixture.
- Pile a spoonful of this topping onto each slice of toast.
- Drizzle with the balsamic vinegar, and eat up!
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