Tomato, Basil and Mozzarella Bruschetta
Author: Pizza Today
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
- Put the tomatoes in a large bowl.
- Crush by hand to create a rough puree.
- Drain off any excess water.
- Add the torn basil, the olive oil, salt and pepper (can be prepped well ahead and held).
- On a baking sheet, arrange the slices of bread.
- Toast the bread in the oven until golden brown.
- Rub some of each of the garlic cloves on the toasted side of the bread.
- Lay a thin slice of mozzarella on each slice of bread.
- Spread some of the tomato/basil mixture over the mozzarella.
- Garnish with fresh basil leaves.
- 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.
- Toast or grill each piece, rub with garlic cloves and set aside.
- Brush each piece with olive oil.
- Set aside.
- To order, top each long slice with tomato/basil/cheese.
- Cut into individual serving portions (about 2 inches by 2 inches).