A classic appetizer, bruschetta (pronounced brusketta) combines the bursting flavors of garden-fresh tomatoes with robust garlic, basil and creamy mozzarella cheese, layered on a crunchy ciabatta toast.
- Ciabatta loaf
- 2 T olive oil
- 1/2 garlic clove
- Sea salt, to taste
- Black pepper, to taste
- 5 – 6 tomatoes, chopped
- Basil leaves, chopped
- 1 package whole mozzarella, sliced
- Cut a ciabatta loaf into slices, about ½” thick.
- Brush with olive oil and place on baking tray and toast on the floor of the Roasting Oven or 450°F in a conventional oven.
- Rub the toasted bread with a half a garlic clove and season with sea salt and black pepper. Top with sliced mozzarella and place back in the oven briefly, just until the cheese becomes soft and slightly melted. Top with chopped tomatoes and torn basil leaves. If you like extra flavor, add chopped red onion and garlic. Serve warm.
Try This Variation
- Crumble Gorgonzola mixed with Mascarpone and finished with a walnut half.