Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Bruschetta Pizzaiola
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 45 mg
- Sodium
- 812 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 423
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 21 g
- Cholesterol
- 45 mg
- Sodium
- 812 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
- In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
- Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
- Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.
