Easy Bruschetta Recipe with Fresh Mozzarella

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread offers more nutrients, while stale bread can reduce waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is nutritious, while vegetable oil is often less expensive.

Preheat the oven to the highest setting (250 Celsius) using the bake and broil option.

Cut 3 fresh tomatoes in half and de-seed them by cutting through the inside and using a spoon to remove the seeds.

Finely dice each tomato half and transfer them into a bowl.

Dice 10 fresh basil leaves and add them to the diced tomatoes.

Add 1/2 teaspoon of dried oregano, sea salt, freshly cracked black pepper, 1/2 teaspoon of balsamic glaze, and 2 tablespoons of extra virgin Spanish olive oil to the bowl and mix everything together until well combined.

Cover the tomato mixture with plastic wrap and refrigerate it.

Slice 1 baguette into diagonal slices about 1/2 inch thick and place them on a baking tray.

Drizzle extra virgin Spanish olive oil on top of each slice of bread.

Toast the bread in the oven for about 5 minutes.

Peel 2 cloves of garlic and thinly slice the mozzarella ball.

After toasting the bread, let it rest for a couple of minutes, then rub each slice with half a garlic clove.

Assemble the bruschetta by adding a slice of mozzarella on top of each toast and topping it off with the tomato mixture.

Transfer the bruschetta to a plate for presentation and garnish with fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens