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Tomato, Mozzarella and Basil Bruschetta
Recipe courtesy Giada De Laurentiis

Ingredients
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Instructions
Preheat oven to 375 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive
oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt
and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or
until light golden brown. Working quickly, rub the remaining garlic on the toasted
side of each slice and then lay a piece of mozzarella cheese on top. Place bread
back in oven and melt cheese slightly, about 45 seconds. Remove from oven and
spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved