Bruschetta Casalinga
Ready In: 25 mins
Serves: 6-8
Yields: 40 appetizers
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off