Recipe by Cat from Charlotte
Unlike oven-baked Bruschetta, this version is tender, yet crispy and olive-oil "buttery" with an Italian flair! This is a garlicky toasted Italian bread with herbs, but what makes it a favorite among our friends is that we "crisp" it in olive oil in a pan, like you might make a grilled cheese sandwich, instead of simply broiling it in an oven, so the bread never gets so hard that it shreds the roof of your mouth.
Top Review by lazyme
This is a great bruschetta. The outside of the bread is crisp, but the inside is nice and soft and moist. I used green onions rather than red because that's what I had. Simple and easy. Thanks for sharing.
- 3 -4 roma tomatoes, seeded and finely chopped
- 1 small red onion, finely chopped
- 1⁄4 cup fresh cilantro, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄4 teaspoon kosher salt
- 1 tablespoon lemon juice
- 2 loaves French bread
- 3 tablespoons extra virgin olive oil
- 1⁄2 cup mozzarella cheese, shredded
Directions See How It's Made
- Combine the first six ingredients. Let them blend for an hour at room temperature.
- Preheat the oven broiler on medium or low, just high enough to brown cheese and warm the tomato mixture.
- Slice up the french bread into 1.5" thick slices. Drizzle olive oil in a hot nonstick pan and place french bread in the pan. Sautee until brown and crisped and then turn over. Add more olive oil as needed.
- When bread is browned evenly on both sides, remove to a baking sheet. Top each slice of bread with a mound of the tomato mixture. Top with a small scattering of mozzarella cheese and put under the broiler until cheese is browned and bubbly.
- Serve immediately.