Tomato, Mozzarella and Basil Bruschetta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe courtesy of: Giada De Laurentis Cooking Italian Ingredients:
1 (32 ounce) can whole tomatoes, drained |
1 cup fresh basil leaf, washed and spun dry |
4 tablespoons extra virgin olive oil |
6 cloves garlic, peeled |
kosher salt |
fresh ground black pepper |
2 large french baguettes, sliced 1 inch thick |
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick |
Directions:
1. Preheat oven to 375 degrees.
2. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
3. Pulse until smooth, but somewhat chunky.
4. Season with salt and pepper.
5. On a baking sheet, line up baguette slices.
6. Toast in oven for about 3 minutes or until light golden brown.
7. Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
8. Place bread back in oven and melt cheesel slightly, about 45 seconds.
9. Remove from oven and spread 1 T of the tomato mixture on each piece.
10. Place bruschetta on a decorative platter and garnish with basil leaves.
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