Fresh tomato-basil bruschetta, hot out of the oven and ready for devouring. I cannot recommend enough that you make this! Warm Tomato & Mozzarella Bruschetta – So gooey and delicious!
Total Time
25min
4.7
3 Ratings
Author: 30 Pounds of Apples
Servings:
8
Ingredients
•
1
Tbsp
Olive Oil
•
3
cloves
Garlic
•
2
cups
Roma Tomatoes
•
12
Fresh Basil Leaves
•
as needed
Ground Black Pepper
•
as needed
Salt
•
1/2
Baguette
•
4
Tbsp
Unsalted Butter
•
1 1/3
cups
Fresh Mozzarella Cheese Ball
•
1
Tbsp
Balsamic Vinegar
Cooking Instructions
1.
Dice the Roma Tomatoes (2 cups) and slice the Fresh Mozzarella Cheese Ball (1 1/3 cups) into small pieces, about the size of a thick coin. Chiffonade the Fresh Basil Leaves (12). Mince the Garlic (3 cloves).
2.
Heat Olive Oil (1 Tbsp) in a small frying pan over medium heat. When hot, add the minced garlic and saute for 3-4 minutes stirring frequently, until the garlic is a light golden color.
3.
Empty the garlic and oil into a medium mixing bowl.
4.
Add the diced tomatoes, mozzarella, and basil to the mixing bowl. Add the Balsamic Vinegar (1 Tbsp), Salt (as needed), and Ground Black Pepper (as needed) and mix thoroughly. Set the bowl aside while you prepare the bread.
5.
Place an oven rack in the center of the oven and preheat the broiler on high. Slice the Baguette (1/2) and spread the slices on a cookie sheet in a single layer. Melt the Unsalted Butter (4 Tbsp) and brush lightly over each piece of bread.
6.
Toast the bread under the broiler for 4-5 minutes or until the edges of the bread are golden-brown, but keep a close eye on it so it doesn’t burn. Remove the tray and place the bread on a serving plate.
7.
Serve immediately. You’ll hardly be able to resist.
Nutrition Per Serving
CALORIES
203
FAT
12.5 g
PROTEIN
8.1 g
CARBS
13.9 g
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