Bruschetta

June 24, 2014

The other day, my mom gave me some French bread and a coworker gave me fresh tomatoes. I had basil in my garden, so I went to the store for the good mozzarella and made some amazing bruschetta. The quantities on this recipe are really flexible. I made it up as I went.

 

6 slices French bread

sliced mozzarella

11 cherry tomatoes, diced

3 stalks basil, chopped

1 clove garlic, minced

1tbsp balsamic vinegar

splash of olive oil

 

Broil the slices of toast. Once golden brown, flip and add mozzarella. I added slices to mine, but would recommend dicing up the mozzarella so that it doesn't all come off in one big slice.

 

While the mozzarella melts, mix together the rest of your ingredients. When the cheese is golden and bubbling, remove. Serve immediately. I served the toast on one plate and the mixture in a separate bowl. It was a perfect appetizer to go with our cheese tortellini and pesto.

 

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