Fresh Mozzarella Bruschetta
Photo: B:User:Alcinoe, Public domain
Fresh mozzarella bruschetta puts sliced tomato, soft cheese and basil on crisp toast in about 15 minutes. Roma tomatoes are meaty and less watery than many types, so the bread stays crunchy under the topping. The balsamic and olive oil dressing is mixed separately, which lets you set the sharpness yourself. For a more traditional Italian touch, rub the warm toast with roasted garlic before building each slice.
Instructions
Slice the loaf on the diagonal into pieces about ½ inch (1.27 cm) thick.
Toast the slices lightly in the oven, turning them so both sides are dry and just colored.
Cut the tomatoes into slices about ¼ inch (0.75 cm) thick and lay one slice on each piece of toast.
Cut the mozzarella balls into slices of the same ¼ inch (0.75 cm) thickness and set one on top of each tomato slice.
Cut the basil into thin strips and scatter it over the cheese, then add a sprinkle of oregano.
Stir olive oil and balsamic vinegar together in a small bowl, adjusting the proportions to your taste.
Spoon the mixture over the bruschetta and finish with coarse salt and black pepper. For a warm version, return the topped toasts to the oven until the mozzarella softens and melts.
Make it personal.
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