photo by kiwidutch
- Ready In:
- Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet.
- Place under the broiler until just golden.
- Add a slice of tomato and sprinkle with mozzarella and basil.
- Broil until it begins to turn brown.
- Serve and enjoy!
Questions & Replies
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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.
Great bruschetta recipe! This is the perfect medium for fresh-from-the-garden tomatoes and basil. I used slices of tomatoes as directed but added a fresh whole basil leaf to each instead of chopping. They were beautiful after the cheese had melted. These are perfect to serve guests or to just eat as a snack. We loved them! Thanks Cynna! â€“ July 10, 2006 UPDATE: I have made these again using Kittencalâ€™s Soft Baguette recipe that was stuffed with provolone cheese â€“ this really kicked the bruschetta up a notch! If you are a cheese lover, you may want to try this option. I also put baby spinach leaves under the tomato this second time aroundâ€¦. Still just a fabulous bruschetta!