Margherita Bruschetta

Margherita Bruschetta
Recipe type: appetizers
  • 3 ripe plum tomatoes, finely diced
  • 1 teaspoon extra virgin olive oil
  • Salt & pepper, to taste
  • 1 ounce fresh basil, finely cut
  • 4 ounces fresh buffalo-style mozzarella cheese, diced
  • 1 loaf of French or Italian bread, sliced horizontally
  1. Toss the diced tomatoes, cheese oil, salt & pepper together and place a tablespoon of he mixture on each slice of toasted bruschetta.
  2. Bake in a 450 F oven for about 4 minutes.
  3. Just before serving, garnish each crostini with the cut basil and serve immediately.
  4. Chef's Note: If you make your tomato and fresh mozzarella mixture a little bit in advance, the salt will extract some water fro the tomatoes and you'll want to drain that excess moisture before placing the topping on your bread.

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