Tomato, Basil and Mozzarella Bruschetta


Tomato, Basil and Mozzarella Bruschetta
Recipe type: appetizers
Serves: about 30 bruschetta (scale up in direct proportion)
  • 4 cups canned plum tomatoes, drained of liquid
  • 2 cups of fresh basil leaves, washed and dried (use paper toweling) and torn
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper (to taste)
  • 2 large French or Italian baguettes, sliced about 1-inch thick to make 30 pieces
  • 6 cloves (about) garlic, peeled
  • 1 ½ pounds fresh mozzarella (fior de latte), sliced a little less than ¼-inch thick
  1. Put the tomatoes in a large bowl.
  2. Crush by hand to create a rough puree.
  3. Drain off any excess water.
  4. Add the torn basil, the olive oil, salt and pepper (can be prepped well ahead and held).
  5. On a baking sheet, arrange the slices of bread.
  6. Toast the bread in the oven until golden brown.
  7. Rub some of each of the garlic cloves on the toasted side of the bread.
  8. Lay a thin slice of mozzarella on each slice of bread.
  9. Spread some of the tomato/basil mixture over the mozzarella.
  10. Garnish with fresh basil leaves.
  11. To speed up the process or for a volume situation, slice a baguette or small loaf of Italian or French bread through the middle (horizontally) to form two long pieces.
  12. Toast or grill each piece, rub with garlic cloves and set aside.
  13. Brush each piece with olive oil.
  14. Set aside.
  15. To order, top each long slice with tomato/basil/cheese.
  16. Cut into individual serving portions (about 2 inches by 2 inches).