I am a big fan of Brushetta, it makes a great appetizer any time of the year and is so easy to make. They key is bakery fresh bread and ingredients.
- 1 baguette, sliced
- 1 (8-ounce) ball fresh mozzarella
- 1 pint cherry tomatoes, quartered
- 1 handful fresh basil, plus more for garnish
- Extra-virgin olive oil, for serving
- Kosher salt and freshly ground black pepper
- Preheat the oven to 375 degrees F.
- On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
- In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
- Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
- Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.
This is a great tasting bruschetta spread that is easy to make.
- 8 oz. whole milk ricotta
- 1 beefsteak tomato chopped
- 10 mint leaves chopped
- 1 clove garlic minced
- Salt and Pepper to taste
- 1 loaf French bread or a bagette, grilled with a brushing of olive oil. After grilled brush with a little fresh lemon juice.
- Mix the first 5 ingredients and serve in a nice bowl on a platter with your grilled bread slices.