Bruschetta

Name: Bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 1 1/2 Cups, 4 serving(s)
Ingredients: 2 roma tomatoes; 10 basil leaves; 1 garlic clove; 2 tablespoons red onions; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; kosher salt, to taste; fresh ground black pepper, to taste; 1 French baguette, loaf; olive oil; 1 garlic clove, crushed; 1/3 cup fresh mozzarella cheese

Be the first to review this recipe

Recipe by Elisa

Traditional bruschetta served on baguettes. The refrigeration time really helps to tame the garlic and onion. Inspired by Buca Di Beppo.

READY IN: 10mins

SERVES: 4

YIELD: 1 1/2 Cups

UNITS: US

INGREDIENTS

Nutrition

2

roma tomatoes
10

basil leaves
1

garlic clove
2

tablespoons red onions
1

tablespoon olive oil
1

tablespoon balsamic vinegar
kosher salt, to taste
fresh ground black pepper, to taste
1

French baguette, loaf
olive oil
1

garlic clove, crushed
¹⁄₃

cup fresh mozzarella cheese

DIRECTIONS

Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
Finely chop onion and garlic. Mix with tomato and basil.
Add olive oil and vinegar. Season with salt and pepper to taste.
Refrigerate 2 hours or more.
Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
Enjoy!

Submit a Recipe Correction