Bruschetta is one of my favorite summer appetizers. It’s one of the freshest, simplest, and healthiest appetizers out there (no frying or mayo). The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine. Great thing about bruschetta… that it can be served as an appetizer, snack, salad or lunch. Whatever you’re in the mood for. And at parties they’re gone in a zoom! Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Heat oven on broil.
- Step 2
Dice the 3 Roma tomatoes and remove excess liquid. Dice the 4 thick slices fresh mozzarella, slice the 5–6 basil leaves, and chop the optional 2 tablespoons sun-dried tomatoes and 2 tablespoons fire-roasted peppers.
- Step 3
Slice the 1/2 French baguette or Italian bread diagonally and arrange the slices on a lined baking sheet.
- Step 4
Drizzle the bread lightly with olive oil and season with a little salt and freshly ground black pepper.
- Step 5
Broil for 3–5 minutes, or until the bread is lightly browned. Remove from the oven and let it cool slightly.
- Step 6
In a bowl, combine the diced tomatoes, mozzarella, sliced basil, optional sun-dried tomatoes, optional fire-roasted peppers, 3 tablespoons extra-virgin olive oil, and 2 tablespoons balsamic vinegar. Season with salt and black pepper to taste.
- Step 7
Peel the 2 garlic cloves and rub the cut surface of the garlic over each toasted bread slice.
- Step 8
Spoon the tomato and mozzarella mixture generously over each piece of toasted bread.
- Step 9
Arrange on a serving platter and serve immediately while the bread is still crisp.
- Calories:106 kcal5%
- Protein:1 g2%
- Carbohydrates:4 g2%
- Sugar:2 g4%
- Salt:0.1 g2%
- Energy:444 kJ5%
- Fat:10 g14%
