Prep 15 mins
Cook 0 mins
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.
- 3-4 roma tomatoes, seeded and finely chopped
- 1 small red onion, finely chopped
- 59.14 ml fresh cilantro, finely chopped
- 2 garlic cloves, finely chopped
- 1.23 ml kosher salt
- 14.79 ml lemon juice
- 2 loaf French bread
- 44.37 ml extra virgin olive oil
- 118.29 ml mozzarella cheese, shredded
- 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.
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.