Bread: Bruchetta with Basil and Mozzarella

posted by Marian C Brown 12-20-99 6:20 PM

Bruchetta with Basil and Mozzarella

1 pound (about 5 or 6) ripe plum tomatoes, seeded and diced
3 large garlic cloves, minced
3 Tbsp. chopped Italian parsley (optional)
3 or 4 large fresh Basil leaves, finely chopped
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp coarsely ground black pepper
1 Tbsp. very finely diced onion
1-1/2 cups grated Mozarella cheese
1 baguette cut diagonally in 2" pieces and then sliced in half

Drain diced tomatoes in a plastic colander, over a bowl for at least 3 hours. Keep refrigerated.

Combine all relish ingredients except cheese, in a non-metallic bowl. Stir well. Let sit for about 1 hour (keep refrigerated).

Cut baguette diagonally in 2" pieces and then slice in half. Place on ungreased baking sheet, cut side up. Lightly toast bread under broiler.

Add 1/2 cup of grated cheese to relish. Spoon relish evenly over bread pieces. Sprinkle with as much of the remaining cheese as desired. This will help hold the tomato bits on the bread.

Place under broiler until cheese is well melted. Serve warm.

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