Prep 20 mins
Cook 5 mins
This is an Italian antipasti (appetizer) recipe that features herbed tomatoes and mozzarella on toasted ciabatta slices. The recipe is from my cookbook "Italian Kitchen" that is part of a Barnes & Noble cookbook series called World Cook's Collection. These can easily be prepared in advance and set aside, so all that's left is to bake them just before serving.
- 3 ciabatta, thin loaves
- 1 cup sun-dried tomato paste
- 3 1⁄2 ounces mozzarella cheese
- 2 teaspoons dried oregano (or mixed herbs)
- 2 -3 teaspoons olive oil
- black pepper, to taste
- Cut each ciabatta loaf on the diagonal into 12-15 slices, discarding the ends. Toast lightly on both sides.
- Preheat oven to 425°F Spread sun-dried tomato paste on one side of each slice of toast. Cut the mozzarella into small pieces and arrange over the tomato paste.
- Put the toasts on baking sheets, sprinkle with oregano (or mixed herbs). Lightly season with pepper, then drizzle olive oil on top.
- Bake in preheated oven for 5 minutes or until the mozzarella has melted and is bubbling. Let the toasts stand for 5 minutes before serving.
This was a great way to make bruschetta if you don't happen to have a tomato handy. I also couldn't find the sun-dried tomato paste, sooo... I used a couple of teaspoons of balsamic vinegar in the tomato paste instead. I also used fresh mozz and oregano and it was amazing. Yummers! Made for ZWT 7.
I'd never had bruschetta with sundried tomato paste, but it might just be a new favorite! Loved the wonderful sweetness that you get only from a sundried tomato. I used homemade SD tomato paste, fresh mozz and fresh oregano. Perfect!