Recipe by Cynna
A simple yummy addition to a cozy Italian-themed supper, or great all by itself for a snack.
Top Review by pinkpeppercorns
I have always loved bruschetta. This version certainly hit the bill. I used a beautiful sourdough straight out of the oven from the bread bakery just up the street. I also used really fresh mozzarella, which can be a challenge to grate, so I just used slices. Also used whole basil leaves tucked under the tomato. I served it with a bit of balsamic vinegar on the side as a dipping sauce. Yum! I could eat these every day. I do believe, though, that the freshest ingredients REALLY make the bruschetta shine.
- 1 loaf Italian bread, sliced 1/2 inch thick
- olive oil
- 2 cloves minced garlic
- 12 roma tomatoes, sliced 1/16 inch thick
- grated mozzarella cheese
- 1 teaspoon finely chopped fresh basil