3 Videos | Photo: Tomato, Mozzarella and Basil Bruschetta Recipe
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
Directions
Preheat oven to 375 degrees F.
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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By ImanCooks
houston, TX
on February 07, 2012
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I loved this, I made three bruschetta's and this classic one was a hit. They were all devoured.
By Mrs. Mylen
Wheeling, IL
on January 01, 2012
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We made these as a NYE appetizer. They are awesome. Instead of rubbing the bread slices with the garlic I just added extra to the tomato mixture. I was skeptical about making a bruschetta with canned tomatoes but these were excellent! We are making a pizza out out the leftover tomato.
By Missa2152
on January 01, 2012
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I will never make a different bruschetta. Rubbing the toasted banquettes with a garlic clove leaves behind the perfect amount of flavor under the mozzarella.
I follow the recipe exactly, other than adding a splash of balsamic vinaigrette. I've made this two times for two different groups of friends, and they all complimented the appetizer multiple times, and there was none left. So simple to make, the flavor is fresh and light, this is definitely worth making.
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