Tomato, Mozzarella and Basil Bruschetta

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves36
  • DifficultyEasy
2 (400g) tins whole tomatoes, drained
20g fresh basil leaves, washed and spun dry
4 tbsp extra-virgin olive oil
6 cloves garlic, peeled
Salt and freshly ground black pepper
2 large French baquettes, sliced 2.5cm thick (about 36 slices)
675g fresh mozzarella cheese, sliced 1/2cm thick
Preheat oven to 190C°C/ gas mark 5.

In the bowl of a food processor, add drained tomatoes, one cup of basil leaves, olive oil and two cloves of garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about three minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds.

Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

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