Bruschetta is the traditional Italian appetizer of tomatoes, basil, balsamic vinegar glaze, olive oil, and cheese, served over large slices of Italian or sourdough bread. Here’s how to make it perfectly.
2 cups fresh mozzarella cheese
2 whole Roma tomatoes (plum tomatoes)
1 garlic clove
3 tbsp Extra Virgin Olive Oil
4 fresh basil leaves
1/4 cup grated Romano cheese
1 loaf of Italian bread/sourdough bread
2 tbsp balsamic vinegar glaze
1 tsp salt
1 tsp black pepper
Preheat oven to 400°
Drizzle EVOO over each side of the bread, and toast them in the oven on a large baking sheet until golden brown, up to ten minutes, flipping halfway through.
Prepare your mozzarella cheese, cutting into small pieces if whole.
Dice your tomatoes into pieces similar in size to mozzarella cheese.
Slice the garlic cloves in half.
Roll up basil leaves tightly and slice into little ribbons.
Throw tomatoes and basil into a bowl with EVOO, salt, and pepper. Mix thoroughly.
Rub garlic cloves all over toasted bread.
Break up mozzarella with your hands if necessary.
Spoon Bruschetta mixture and mozzarella on top of warm bread slices, drizzling with the balsamic vinegar glaze and more olive oil, and sprinkling on grated Romano cheese.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Baking
- Cuisine: Italian