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Recipe by Estee Kafra

Bruschetta with Tomato and Basil

Dairy Dairy
Easy Easy
6 Servings
Allergens
20 Minutes
Diets

Ingredients

Bruschetta with Tomato and Basil

  • 1 long French baguette

  • 1 tablespoon Gefen Extra-Virgin Olive Oil

  • 2 cloves garlic, minced

  • grated mozzarella cheese

  • 1/2 red onion, finely diced

  • 2 cups cherry tomatoes, coarsely diced

  • 6 to 8 basil leaves, cleaned and chopped

  • salt, to taste

  • freshly ground pepper, to taste

Directions

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Cut baguette diagonally into one-and-a-half-inch-thick pieces. Brush both sides generously with olive oil and rub a bit of minced garlic onto each slice. Place in a single layer on a cookie sheet and bake for five minutes or until they look toasted. Turn slices over and sprinkle with mozzarella cheese and bake for three more minutes.

3.

Meanwhile, mix the onion, cherry tomatoes, and basil leaves in a bowl. Mix gently and sprinkle with salt and pepper.

4.

Spoon this mixture over the bread and serve immediately.

Notes:

During the summer I try to use different types of tomatoes. My favorite are heirloom tomatoes for their color and rich flavors.

Variation:

Try drizzling with a bit of balsamic vinegar for more color and flavor.
Bruschetta with Tomato and Basil

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