Warm Tomato and Mozzarella Bruschetta
(1 slice each)
crusty Italian bread
I used my
No-Knead Crusty Artisan Bread
2 cups fresh cherry or grape tomatoes, halved*
large or 2 small garlic clove
plus more for brushing and drizzling
sliced thin (I recommend
Galbani Fresh Mozzarella
packed basil leaves
Salt and freshly cracked pepper
Preheat oven to 350 degrees F.
Slice bread into thin (about 1/2-inch) slices and place on a baking sheet. Brush the tops of each slice generously with olive oil. Bake for 10 minutes and remove from oven. Maintain oven temperature.
Meanwhile, in a medium bowl, toss tomatoes, garlic, olive oil and balsamic vinegar together until evenly coated.
Once bread slices are warmed, top each with sliced mozzarella and tomatoes. Return bread to the oven for 6-8 minutes to warm and soften tomatoes and mozzarella.
Remove from oven and drizzle each slice with a little olive oil. Sprinkle with chopped basil, salt and pepper. Serve warm.
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