Tomato Bruschetta with Mozzarella
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Method Using a sharp knife, slice the tomatoes and arrange across a wide dish. Season generously with salt and pepper and a Meanwhile, discard the ends of the baguette and slice the rest into even pieces aim for 2 3 pieces of bread per Brush the bread lightly with oil on both sides and. Brush the tops of each slice generously with olive oil.
Bake for 10 minutes and remove from oven. Maintain oven temperature. Meanwhile, in a medium bowl, toss tomatoes, garlic, olive oil and balsamic vinegar together until evenly coated.
Once bread slices are warmed, top each with sliced mozzarella and tomatoes. This bruschetta is a simple dish from Italy, pairing summer’s fresh flavors for an appetizer that is as beloved now as it has been for decades. Make our tomato mozzarella basil bread for a party, family dinner or even a tasty midday snack.
How to Choose Fresh Ingredients. Place sliced cherry tomatoes, basil, 1 tablespoon of olive oil, balsamic vinegar, garlic, salt and pepper in a medium bowl. Stir gently to combine; set aside to marinate.
Place baguette slices on a large baking sheet. Brush remaining 1/4 cup of olive oil over baguette slices. Combine tomatoes, basil, 1 tablespoon olive oil, vinegar, salt, and pepper in a small bowl. 2. Brush baguette slices with olive oil and place on large baking sheet. Top each slice with mozzarella.
Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes. Step 2 Set oven rack. Directions Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Step 3 Cut the baguette into 3/4-inch slices. What You Need.
Select All. 24 servings. Original recipe yields 24 servings. 1/4 cup olive oil.
3 large cloves garlic, minced. 1 French bread baguette (1 lb.), cut into 24 slices. 1.
Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil.
Broil until it begins to turn brown.
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|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
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