Tomato Mozzarella Bruschetta

Name: Tomato Mozzarella Bruschetta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 lices crusty Vienna bread; 8 roma tomatoes; 1 small purple Onion; 1/2 bunch basil leaves; 4 balls buffalo mozzarella; olive oil; sea salt flakes; black pepper; balsamic vinegar

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Tomato Mozzarella Bruschetta

Iris Warren

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In this tomato mozzarella bruschetta recipe the most important thing is that you use only fresh and fully ripened tomatoes.

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Ingredients

Servings

8 lices 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

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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.