Tomato, Mozzarella and Basil Bruschetta

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Picture of Tomato, Mozzarella and Basil Bruschetta Recipe 3 Videos | Photo: Tomato, Mozzarella and Basil Bruschetta Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
36 bruschetta
Level:
Easy
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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.

Per piece: Calories 124; Total Fat 6 grams; Saturated Fat 3 grams; Protein 6 grams; Total Carbohydrate 12 grams; Sugar: 1 grams; Fiber 1 grams; Cholesterol 15 milligrams; Sodium 194 milligrams;

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 139 reviews

  • on December 24, 2012

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    The best ever

    people found this review Helpful.
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  • on November 10, 2012

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    Loved it! It got rave reviews from everyone who tried it. We made it with both the mozzarella and goat cheese, and we all preferred the goat cheese. We have also tried this recipe with Rotel tomatoes which adds a nice kick.

    people found this review Helpful.
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  • on September 22, 2012

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    Very delightful. Extremely easy to make. The one thing I believe I did wrong was to not wipe the moisture off the cheese. It made the bread a little soggy. It still was a hit.




    people found this review Helpful.
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