Tomato Mozzarella Bruschetta
In this tomato mozzarella bruschetta recipe the most important thing is that you use only fresh and fully ripened tomatoes.
Ingredients
- 8 slices crusty Vienna bread or comparable wood fired bread
- 8 Roma tomatoes
- 1 small purple onion
- 1/2 bunch basil leaves
- 4 balls buffalo mozzarella (large bocconcini or regular mozzarella balls can be used as well)
- olive oil extra virgin
- sea salt flakes
- black pepper freshly cracked
- balsamic vinegar to drizzle
Instructions
- Slice the balls of mozzarella cheese into 4 slices each.
- Cut Roma tomatoes into lengthwise quarters (remove/discard seeds and juicy pulp).
- Dice remaining tomato flesh.
- Finely dice the purple onion.
- Slice the basil finely.
- Combine above ingredients with a few pinches sea salt, a few turns of the pepper mill and a few tbsps olive oil.
- Lightly toast or grill the bread slices, once toasted, rub one side with a peeled garlic clove.
- Place tomato mixture on bread slices and top with the slices of mozzarella.
- Drizzle with balsamic vinegar and serve immediately.
Notes
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